For the Strawberry Cheesecake Pound Cake:

1. Preheat oven to 325°F (163°C). Grease and flour two 8-inch cake pans.
2. In a large bowl, cream butter, cream cheese, and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to the wet mixture, alternating with milk and sour cream. Mix until just combined.
6. Fold in diced strawberries gently.
7. Pour batter evenly into prepared pans and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Strawberry Cream Cheese Frosting:

1. Beat cream cheese and butter together until smooth and fluffy.
2. Gradually add powdered sugar, one cup at a time, mixing well.
3. Stir in vanilla extract and mashed strawberries until fully combined.

Assembling the Cake:

1. Place one cake layer on a serving plate. Spread a layer of frosting on top.
2. Place the second cake layer over the first and frost the top and sides of the cake.
3. Use an offset spatula to create swirls and texture.
4. Chill for at least 30 minutes before serving for best results.