Puree the fresh strawberries and simmer in a saucepan until reduced by half. Let cool completely.
Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
Whisk together the sifted cake flour, baking powder, and salt in a medium bowl.
In a stand mixer, beat the butter and cream cheese until smooth. Gradually add sugar and beat for 5 minutes until fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste.
Gently fold in the dry ingredients in three batches until just combined. Do not overmix.
Pour 2/3 of the batter into the pan. Spoon the cooled strawberry reduction over the top, then cover with remaining batter. Swirl gently with a knife.
Bake for 60-75 minutes until a skewer inserted comes out clean. Cool in pan for 15 minutes before inverting onto a wire rack.
