Set your oven to 325°F (163°C). Grease and flour a bundt or 9×13 pan. Line the bottom with parchment paper for extra insurance.

Beat softened butter and cream cheese in a large bowl for 2–3 minutes until smooth.

Slowly beat in the sugar and mix until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each.

In a separate bowl, whisk flour, baking powder, and salt. Add the dry mix and milk to the butter mixture in alternating parts, starting and ending with flour. Mix gently until just combined.

Stir in vanilla. Fold in chopped, towel-dried strawberries with a spatula.

Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes until a toothpick comes out mostly clean. Let it cool in the pan for 15–20 minutes, then transfer to a wire rack.

Whisk softened cream cheese, powdered sugar, strawberry purée or jam, vanilla, and optional food coloring until smooth. Add a little milk if needed to thin it.

Once the cake is cool, drizzle glaze over the top and let it drip down the sides. Decorate with extra strawberries or edible flowers if you like.