Step 1: Preheat oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly. Ensure all crevices are coated to prevent sticking.
Step 2: In a large mixing bowl, cream together the softened butter, softened cream cheese, and granulated sugar with an electric mixer on medium-high speed for 5-7 minutes, until light, fluffy, and pale.
Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
Step 6: Gently fold in the chopped fresh strawberries until they are evenly distributed throughout the batter. If your strawberries are very juicy, toss them lightly with 1 tablespoon of flour before adding to the batter.
Step 7: Pour the batter evenly into the prepared Bundt pan.
Step 8: Bake for 70-85 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly touched.
Step 9: Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes. This allows the cake to firm up before inverting.
Step 10: Carefully invert the cake onto the wire rack and let it cool completely before glazing (if desired) or slicing.
Step 11: To make the glaze (optional), whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust milk for desired consistency.
Step 12: Once the pound cake is completely cool, drizzle the glaze evenly over the top, letting it drip down the sides. Garnish with extra fresh strawberries if desired. Slice and serve.