Prepare the cheesecake filling by beating 8 oz of room temperature cream cheese and ½ cup granulated sugar until smooth. Mix in 1 teaspoon vanilla extract and 1 egg until fully combined. Set aside.

Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan.

In a large mixing bowl, beat 1½ cups of room temperature salted butter and 3 cups granulated sugar until light and fluffy, about 3-4 minutes.

Slowly add 6 room temperature eggs, one at a time, mixing well after each addition. Follow with ⅓ cup whole milk, blending until smooth.

In a separate bowl, whisk together 3 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually add this to the wet ingredients, alternating with the remaining ⅓ cup milk.

Remove about 2 cups of the batter, add the prepared cheesecake filling, and gently swirl it together.

Fold in the hulled and chopped strawberries into the remaining batter.

Pour half of the strawberry batter into the bundt pan, spoon the cheesecake batter on top, followed by the remaining strawberry batter.

Bake for about 1 hour and 15-20 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely.

Prepare the glaze by mixing 1 cup sifted powdered sugar with 2-3 tablespoon whole milk until smooth, and stir in ¼ teaspoon vanilla extract.

Once the cake is cooled, drizzle the glaze over the top.