Seriously one of the best cakes you will ever try... delicate crumb with smooth cream cheese flavor, filled and topped with sweet strawberry goodness!
Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)
In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes. (Can also use a hand-held mixer.)
Add sugar gradually and beat until lighter and fluffier.
Add eggs one at a time, beating well with each addition.
Add in the vanilla.
With the mixer on low, add in buttermilk and mix until just incorporated.
Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.
Fold in 1 cup of the diced strawberries.
Pour into the prepared bundt pan. Bake for 1 hour - 1 hour and 20 minutes. Check for doneness at 1 hour. (A toothpick inserted into the center of the cake should come out with a few crumbs but no wet batter when the cake is done. The crust will be a dark golden brown around the edges and lighter in the center.)
Set cake on a cooling rack (still in the pan) to cool slightly while strawberry sauce is prepared.
In a saucepan, over medium heat, add sugar and water. Whisk frequently and bring the mixture to a low boil (8-10 minutes).
Add pureed strawberries and reduce heat to medium-low, cover, and simmer for 10 minutes, whisking occasionally.
Remove from heat.
Using a fork, poke the warm pound cake and break up the bottom crust. Do this all over the exposed cake.
Pour 1 cup of the strawberry syrup over the broken cake. Allow the cake to cool to room temperature. While the cake cools, prepare the strawberry cream cheese frosting.
In a stand mixer combine cream cheese, butter, confectioners sugar, vanilla, and 1 cup of the strawberry syrup.
Carefully flip the cake onto a serving platter.
Pour strawberry topping over the top of the cake
Top with remaining diced strawberries
*This cake is best served warm, but should not be hot when you remove it from the pan or it could break.