Make sure your grain mill is set to fine and grind 520 g of soft white wheat berries. Set aside.
In a large mixing bowl of the bowl of your stand mixer, cream together softened butter (2 cups, 453 g) and sugar (3 cups, 600 g). Cream together until light and fluffy, don't skip this step! It will take a couple minutes.
Mix in eggs (6) one at a time until well incorporated and the mixture is fluffy. Add milk (3/4 cup, 180 g) and mix well. Mix in vanilla (1 tbsp).
Slowly add in your fresh milled soft white wheat flour about 1-2 cups at a time. Add salt (1/2 tsp) in with flour. Mix well in between. Repeat until all the flour has been added. Do not over mix your batter, you want it to be just incorporated.
Cover your batter with a tea towel or bowl cover and allow it to rest for about 15 minutes. Preheat the oven to 300°F.
Once your batter has rested and your oven has preheated, transfer batter to buttered tube pan or split between two buttered loaf pans if using those instead. Bake for 1 hour and 40 minutes. Note if you are using glass pans, you may need to increase your bake time.
Check your cake with a toothpick to ensure it is done. There should be no wet batter on the toothpick. Remove pan(s) from oven and allow the pound cake to cool completely.
Once cooled, slice your pound cake and serve topped with strawberries and homemade whipped cream. Enjoy!
