Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides.

In a large mixing bowl with an electric mixer (stand mixer fitted with paddle attachment or hand mixer), cream together the softened butter and softened cream cheese on medium speed until light and fluffy, about 3-4 minutes.

Gradually add the granulated sugar to the butter and cream cheese mixture, beating on medium-high speed for another 5-7 minutes, scraping down the sides of the bowl occasionally, until very light and fluffy.

Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl. Beat in the vanilla extract.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined after each addition; do not overmix. Scrape down the bowl.

In a small saucepan, combine the finely diced strawberries, granulated sugar, lemon juice, and cornstarch.

Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries soften, about 5-7 minutes. Mash some of the strawberries with a fork if desired for a smoother consistency. Remove from heat and let cool slightly.

Pour about two-thirds of the pound cake batter into the prepared loaf pan, spreading it evenly.

Dollop about half of the cooled strawberry swirl mixture over the batter. Using a knife or skewer, gently swirl the strawberry mixture into the batter, being careful not to overmix.

Carefully spoon the remaining pound cake batter over the strawberry swirl layer, spreading it gently to cover.

Dollop the remaining strawberry swirl mixture on top and repeat the swirling process.

Bake for 65-75 minutes, or until a wooden skewer inserted into the center of the cake comes out with moist crumbs, but no wet batter. If the top browns too quickly, tent loosely with foil.

Let the cake cool in the pan on a wire rack for 15-20 minutes before carefully inverting it onto the wire rack to cool completely.

Once the cake is completely cool, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, whole milk (or heavy cream), vanilla extract, and pinch of salt until smooth and pourable. Add more milk a tiny bit at a time if too thick, or more powdered sugar if too thin, to reach desired consistency.

Once the pound cake is completely cooled, pour the sweet vanilla glaze evenly over the top, allowing it to drip down the sides.

Let the glaze set for about 15-30 minutes before slicing and serving.