For the Cake:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, beat the softened butter, cream cheese, and sugar until light and fluffy, about 3-4 minutes.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Mix until just combined.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Strawberry Topping:

1. In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Stir gently to combine. Let the mixture sit for 10-15 minutes to allow the juices to release.

2. Once the cake has cooled, top it with the macerated strawberries before serving.