Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray. Measure and set aside the softened butter and cream cheese.
In a large mixing bowl, use a hand or stand mixer to cream together the butter, cream cheese, and sugar on medium speed until the mixture becomes light, fluffy, and pale in color, approximately 3–4 minutes. Watch for the mixture to increase in volume and appear smooth.
Add eggs one at a time, beating well after each addition until fully incorporated. The mixture should look smooth and slightly increased in volume; smell the mixture for a rich, buttery aroma.
Gradually add the sifted flour in three parts, alternating with the milk in two parts, beginning and ending with flour. Mix on low speed or fold by hand until just combined. The batter should be thick and smooth, with no flour streaks visible.
Gently fold in the vanilla extract and sliced strawberries using a spatula, taking care not to break the fruit too much. The batter will be thick and speckled with strawberries.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Place the pan in the oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. During baking, the house will fill with a sweet, fruity aroma.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack and cool completely before slicing to reveal a moist, dense crumb dotted with strawberries and a lightly golden crust.
