Strawberry Cream Cheese Pound Cake

Making the Cake:
Preheat oven to 325°F (163°C). Grease and flour a Bundt pan.
In a large bowl, beat butter and cream cheese until smooth. Add sugar and beat until fluffy.
Mix in eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients, alternating with milk.
Stir in vanilla extract and mix until smooth.
Pour batter into the pan and bake for 75–85 minutes, or until a toothpick comes out clean.
Let cake cool in the pan for 10 minutes, then transfer to a wire rack.
Making the Glaze & Assembling:
In a small bowl, whisk together powdered sugar, strawberry puree, milk, and vanilla until smooth.
Drizzle over the cooled cake and top with fresh strawberries.