Step 1: Make the Strawberry Puree

Add the strawberries and sugar to a saucepan over medium heat. Cook, stirring frequently, until the strawberries soften and release their juices. Mash or blend until smooth. Continue cooking until the mixture thickens slightly. Remove from heat and allow to cool completely before using.

Step 2: Prepare the Pan and Oven

Preheat oven to 325°F (163°C). Generously grease and flour a bundt or tube pan, making sure all crevices are well coated.

Step 3: Cream Butter and Cream Cheese

In a large mixing bowl, beat the cream cheese and butter together until completely smooth and creamy, scraping down the sides as needed.

Step 4: Add Sugar and Extracts

Gradually add the granulated sugar and beat until light and fluffy. Mix in the vanilla extract and lemon extract until fully incorporated.

Step 5: Add Eggs

Add the eggs one at a time, mixing well after each addition. Do not rush this step—proper mixing ensures a smooth, dense pound cake texture.

Step 6: Add Strawberry Flavor

Mix in the cooled strawberry puree, strawberry extract, and red food coloring until evenly combined and the batter is uniformly pink.

Step 7: Combine Dry Ingredients

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

Step 8: Alternate Dry Ingredients and Milk

Add the flour mixture to the batter in three additions, alternating with the milk. Begin and end with the flour mixture. Mix just until combined—do not overmix.

Step 9: Bake the Cake

Pour the batter evenly into the prepared pan and smooth the top. Bake for 75–90 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.

Step 10: Cool Completely

Allow the cake to cool in the pan for 15–20 minutes, then carefully invert onto a wire rack. Let cool completely before glazing.

Step 11: Make the Glaze

Beat the cream cheese until smooth. Gradually add powdered sugar, followed by milk, vanilla extract, strawberry extract, and salt. Mix until smooth and pourable.

Step 12: Glaze the Cake

Drizzle the glaze generously over the cooled cake, allowing it to drip naturally down the sides.