Prepare the Cake Batter:

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan, or you can line the pan with parchment paper to ensure the cake comes out smoothly.

2. Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter, cream cheese, and granulated sugar together until smooth and fluffy. This should take about 3-4 minutes.

3. Add the Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

4. Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

5. Alternate Adding Dry Ingredients and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Start by adding a little bit of flour mixture, then sour cream and milk, continuing to alternate until everything is combined. Be sure to mix until just incorporated to avoid overmixing.

Add Strawberries to the Batter:

6. Incorporate the Strawberries: Gently fold in the chopped fresh strawberries with a spatula until evenly distributed. The strawberries will add natural sweetness and a bit of moisture to the batter.

Bake the Pound Cake:

7. Transfer the Batter to the Pan: Pour the batter into the prepared bundt pan, spreading it evenly with a spatula to smooth the top.

8. Bake the Cake: Bake in the preheated oven for 70-75 minutes or until the cake is golden brown and a toothpick or cake tester inserted into the center comes out clean.

9. Cool the Cake: Allow the cake to cool in the pan for about 15 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack.

Garnish and Serve:

10. Garnish with Fresh Strawberries: If desired, garnish the cooled cake with additional chopped strawberries or a light dusting of powdered sugar. You can also add a drizzle of strawberry glaze for extra sweetness.