Strawberry Cream Cheese Pound Cake

each addition.
Add in the vanilla.
Add the flour all at once and mix until just combined.
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.
STRAWBERRY SAUCE
In a saucepan over medium heat add sugar and water. Whisk frequently and bring the mixture to a low boil 810 minutes.
Add pureed strawberries and reduce heat to mediumlow 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.
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
Serve immediately.