Remove the stems and wash strawberries thoroughly. Next, add strawberries to a food processor or heavy duty blender and puree until smooth. Remove 2 tablespoons of puree and set aside for glaze later on.

Add strawberry puree to a small pot over medium heat and reduce the puree for 15-20 minutes or until you have ½ cup left. It should be pretty thick. Cool puree down to room temperature and set aside.

Preheat oven to 325 degrees and prepare a 12 cup Bundt pan with nonstick method of your choosing.

In your mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4 minutes until very pale yellow and fluffy; it might be a bit crumbly.

Add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.

Turn your mixer down to its lowest speed and slowly add flour in two increments; then add salt and baking soda. Be careful not to overbeat.

Add buttermilk, the cooled strawberry puree, vanilla extract, strawberry extract and red food coloring if using, and mix until just combined, then stop.

Pour cake batter into the Bundt pan and bake for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate.

Once cake has cooled to room temperature, whisk together 2 tablespoons of the strawberry puree, powdered sugar, vanilla and lemon or lime juice until smooth and thick, but pourable.

Use your spoon to test this by seeing how it runs down the side of the spoon. If too thin, adjust with powdered sugar, and if too thick, add a bit more juice until consistency is perfect. Glaze top of cooled cake and let set for 10 minutes, then serve.