Preparation:

Step 1: Prepare the Cheesecake Layer

1. Preheat the oven to 325°F (163°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a mixing bowl, beat the cream cheese and sugar until smooth.
3. Add the egg, vanilla extract, and sour cream, mixing until fully combined.
4. Pour the cheesecake mixture into the prepared pan and bake for 20-25 minutes, until the center is set.
5. Let it cool completely before using.

Step 2: Prepare the Pound Cake Batter

1. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Mix in the vanilla extract and softened cream cheese.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with sour cream and milk.
6. Fold in the diced strawberries, being careful not to overmix.

Step 3: Assemble and Bake the Cake

1. Pour half of the pound cake batter into a greased 9-inch round cake pan.
2. Place the cooled cheesecake layer on top.
3. Spread the remaining pound cake batter over the cheesecake layer.
4. Bake at 325°F (163°C) for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the cake to cool completely before frosting.

Step 4: Prepare the Strawberry Cream Cheese Frosting

1. In a large bowl, beat the cream cheese and butter together until smooth.
2. Gradually add the powdered sugar, beating until fluffy.
3. Mix in the vanilla extract, strawberry puree, and a pinch of salt.
4. Continue mixing until the frosting is creamy and smooth.

Step 5: Frost and Decorate the Cake

1. Spread a generous layer of strawberry cream cheese frosting over the cooled cake.
2. Smooth the frosting with a spatula and decorate with fresh strawberries.
3. Chill for at least 30 minutes before slicing and serving.