Move the oven rack to the middle position and preheat to 300 degrees F.
Spray 12-cup nonstick Bundt pan with baking spray.
MAKE CREAM CHEESE POUND CAKE:
In a medium bowl, whisk together flour and salt.
Whisk together eggs, egg yolks, milk, and vanilla in a large measuring cup, and set aside.
In a bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and sugar on medium-high speed until pale and fluffy, about 2-3 minutes.
Reduce speed to the lowest setting, and slowly pour in egg mixture until combined.
Add flour mixture and pulse mixer until combined, scraping the sides of the bowl as needed.
Remove the bowl from the mixer stand and give it a few mixes to ensure no flour pockets remain.
Next, pour the batter into the prepared bundt pan, and smooth with a rubber spatula to even out the batter and smooth the top.
Gently tap the pan on the counter seven times to release air bubbles.
Finally, bake for 80-90 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is done, move it to a wire rack to cool for 15 minutes, then turn it out to a wire rack to cool completely for about 2 hours.
MAKE STRAWBERRY TOPPING:
While the cake cools, make strawberry topping by removing strawberry stems, and cut large strawberries length-wise into quarters, and medium to small strawberries in half length-wise.
Stir together berries, sugar, and vanilla in a medium saucepan.
Cook over medium heat, stirring often. The berries will begin to release juice as they cook; smash a few berries with a wooden spoon to release more juice.
Cook, stirring often, until sauce thickens, about 15-20 minutes.
Turn off the heat, and transfer the strawberry topping to a serving bowl to cool to room temperature. Once at room temperature, cover, and chill until ready to use.
TO SERVE:
Dust pound cake with powdered sugar.
Slice the cake and serve with fresh strawberry topping and whipped cream (optional).
Notes
There is no chemical leavening agent (baking powder, baking soda, etc.) in this cake, so the rise of this cake comes from the whipping of the butter, cream cheese, and sugar together. It MUST be light and fluffy, like my picture below.