Preheat oven to 350°F and grease a bundt pan with butter or cooking spray.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Gently fold in the diced fresh strawberries.

Pour the batter into the prepared bundt pan and bake for 35–40 minutes, or until a toothpick comes out clean.

While the cake bakes, beat the softened cream cheese and powdered sugar in a bowl until smooth.

In another bowl, whip the heavy whipping cream to stiff peaks, then fold it into the cream cheese mixture.

Once the cake is done, let it cool in the pan for 10 minutes, then invert onto a serving plate.

Use the handle of a wooden spoon to poke holes all over the top of the warm cake.

Spread the cream cheese filling into the holes and over the surface of the cake.

Warm the strawberry jam with lemon juice, stir until smooth, and drizzle over the cake filling.

Chill the cake in the refrigerator for at least 1 hour before slicing to set the filling.