Step 1: Preheat your oven to 325°F (165°C) and thoroughly grease and flour a 10-inch Bundt pan to ensure the Strawberry Cream Cheese Pound Cake releases easily.
Step 2: In a large bowl or stand mixer, cream together the softened butter and cream cheese until smooth and combined.
Step 3: Gradually add the granulated sugar to the butter mixture and beat on medium-high speed for 5-7 minutes until very light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure a uniform batter.
Step 5: Stir in the vanilla extract. On low speed, gradually add the sifted flour and salt, mixing just until the white streaks of flour disappear.
Step 6: In a small bowl, toss the diced strawberries with 1 tablespoon of flour. This prevents them from sinking to the bottom of the Strawberry Cream Cheese Pound Cake.
Step 7: Gently fold the floured strawberries into the batter using a spatula.
Step 8: Pour the batter into the prepared Bundt pan and smooth the surface with a spatula.
Step 9: Bake for 75 to 90 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool the Strawberry Cream Cheese Pound Cake in the pan for 15 minutes before inverting onto a wire rack to cool completely.