Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan (or bundt pan if you prefer). You can also line with parchment paper.

Beat the softened butter, cream cheese, and granulated sugar until light and fluffy (3-4 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined.

Puree fresh strawberries in a blender or food processor. Gently fold the strawberry puree into the batter.

Pour the batter into your prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick comes out clean. If the top starts to brown too much, cover loosely with foil and continue baking.

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

(Optional) For a glaze, whisk together 1 cup powdered sugar and 2-3 teaspoons of milk. Drizzle over the cooled cake.