Preheat your oven to 325°F (160°C) and generously grease and flour a 10-inch Bundt pan.

Beat the softened butter and cream cheese in a large bowl using a mixer until smooth and fluffy.

Add the granulated sugar gradually, beating until light and creamy.

Incorporate the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

Whisk together the flour and baking powder in a separate bowl, then gently add to the batter.

Toss the chopped strawberries with 1 tablespoon of flour to coat and gently fold them into the batter.

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

Bake in the preheated oven for about 1 hour and 10 minutes, or until a toothpick comes out clean.

Cool the cake in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

Make the glaze by beating the cream cheese until smooth and gradually adding powdered sugar, strawberry puree, vanilla, and milk.

Drizzle the glaze generously over the cooled cake.