Preheat the oven to 325°F. Grease and flour a loaf pan or Bundt pan very well so the cake does not stick.
In a large bowl, beat 1 cup softened butter with 8 oz softened cream cheese until smooth and creamy. Add 2 cups sugar little by little and keep mixing until the mixture becomes light and fluffy.
Add 4 eggs, one at a time, mixing well after each egg. Stir in 1 tablespoon vanilla extract.
In another bowl, whisk together 2 ½ cups flour, 1 teaspoon baking powder, and ½ teaspoon salt. Add the dry ingredients to the butter mixture gradually and mix only until everything comes together.
Gently fold in 1 cup chopped fresh strawberries. For best results, toss the strawberries with a little flour first so they do not sink to the bottom while baking.
Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 to 15 minutes, then transfer it to a wire rack and let it cool completely.
For a simple glaze, mix 1 cup powdered sugar with 2 to 3 tablespoons strawberry juice or milk until smooth, then drizzle it over the cooled cake.
You can also add lemon zest for a fresh flavor, chocolate chips for a richer version, or a little strawberry puree swirled into the batter.
Serve with powdered sugar, whipped cream, fresh strawberries, coffee, tea, or a scoop of vanilla ice cream.
Tip: Use room-temperature butter, cream cheese, and eggs for the smoothest batter, and do not overmix after adding the flour so the cake stays soft.
