To make the strawberry puree, blend strawberries until smooth.

In a small saucepan, combine puree with sugar. Simmer over low heat until reduced to a heaping ½ cup, stirring frequently. (Be careful not to burn it)

Remove it from the heat and allow to cool.

To make the cake, preheat oven to 325°F. Grease a 10-cup bundt pan with shortening and lightly coat it with flour. Set aside.

In a large mixing bowl, beat butter and cream cheese for 1-2 minutes until fluffy.

Add 1 cup of the sugar and set a timer for 3 minutes. Mix in this sugar at a low speed, along with the other cups of sugar.

Mix in the vanilla extract and lemon extract. Set aside.

In a small bowl, add eggs and milk. Set aside.

In a medium bowl, whisk together the flour, baking soda, and salt.

Gradually add dry ingredients to the butter mixture, alternating with the egg mixture. Mix well after each addition, scraping the sides of the bowl.

Remove 2 cups of batter from the bowl and place it in a small bowl.

To the small bowl, add the strawberry puree, strawberry extract, and red food coloring.

Pour the strawberry mixture into the main batter and gently fold a few times to create swirls.

Spoon batter into the bundt pan and tap the pan on the counter to release air bubbles.

Bake on the middle rack for 1 hour and 15-20 minutes. When a cake tester inserted into the middle comes out clean or with moist crumbs clinging to it, it is done.

Remove from oven and place on a cooling rack to cool for about 15-20 minutes.

Remove from pan and allow to cool completely on the wire rack before glazing.

To make the glaze, mix together cream cheese and powdered sugar until crumbly. Gradually mix in enough milk to create a silky, pourable texture.

Mix in vanilla extract, strawberry extract, and salt.

Drizzle or pour glaze over cake and allow to set before slicing.