Preheat your oven to 325°F (165°C) and grease and flour a 10-inch Bundt pan or tube pan.

Cream together the softened butter and cream cheese until smooth and fluffy, then gradually mix in the granulated sugar.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Whisk together the flour, baking powder, and salt, then gradually add to the wet mixture until just combined.

Gently fold in the floured chopped strawberries into the batter.

Pour the batter into the prepared pan and smooth the top.

Bake for 75–85 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10–15 minutes before transferring it to a wire rack to cool completely.

To prepare the glaze, blend or mash strawberries to make a puree, then whisk together with powdered sugar and vanilla extract until smooth.

Drizzle the glaze over the cooled pound cake and allow it to set before slicing.