Strawberry Cream Cheese Pound Cake...Need I say more?

I found this recipe on bakerella.com a few weeks ago and then on Tuesday Marsha just happened to bring me a flat of strawberries. I was so excited. Here is the recipe:

Strawberry Cream Cheese Pound Cake = YUM!

3.5 cups all purpose flour, sifted
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs, room temperature
1 cup milk, room temperature

Preheat oven to 325 degrees.
Sift flour and baking powder in a medium bowl and set aside. Using a mixer, cream butter, cream cheese and sugar for about 6 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and milk until combined. Add flour mixture until completely combined. Pour into two greased and floured 9 X 5 loaf pans. Stir in 2-cups hulled and diced strawberries for each loaf if desired. Bake for about 60 minutes or until done.

Cream Cheese Icing
4 oz. cream cheese, room temperature
2 Tbsp butter, room temperature
2 cups powdered sugar
3 Tbsp milk

Cream butter and cream cheese. Add sugar and milk until thoroughly combined.
Spread on top of cake. Store in the refrigerator.

I actually made these into cupcakes, filling the tins 3/4 of the way full and baking them for 30 minutes. This makes a lot of batter, it made almost 50 cupcakes. I wish I would have used my Kitchen Aid because the bowl I used was almost over flowing by the time I had all of the ingredients in it.