Strawberry Reduction

1. Clean Strawberries - Wash and hull your fresh strawberries.
2. Purée Strawberries - Transfer strawberries to the bowl of your food processor fitted with an 'S' blade, and purée until smooth.
3. Reduce - Reserve 1/4 cup (40 g) of the purée and set in the fridge for the glaze. Add the rest of the purée into a saucepan and reduce on medium/low heat. Remember to stir frequently. We will need to reduce down to 1/2 cup (140 g). About 20 minutes. 
4. Cool - Transfer the reduction to a glass bowl and allow to cool down in the fridge for 10 minutes or if you have time, set on the counter and allow to come to room temp.

Strawberry Lemon Cake Batter

1. Prep Pan - Prepare a 10 to 12 cup bundt pan by generously buttering and flouring your pan or grease with a baking spray such as Baker's Joy.
2. Preheat Oven - Set a rack in the center of your oven and preheat it to 350ºF (180ºC).
3. Combine Dry Ingredients - Sift together all-purpose flour, cake flour, baking powder, baking soda and salt in a medium bowl and set aside.
4. Combine Wet Ingredients - Combine cooled strawberry reduction (1/2 cup), room temp buttermilk, and food coloring (if using) and set aside. See note below
5. Lemon Zest - Zest 1 whole large lemon and set aside.
6. Cream Butter & Sugar - In the bowl of your stand mixer fitted with a paddle attachment or with a hand-held mixer, cream your butter and white sugar on medium speed for 4 minutes. Don't forget to scrape down the sides and bottom of your bowl occasionally.
7. Add Oil - With the mixer on medium speed, slowly drizzle oil in and mix until creamy. About a minute.
8. Add Eggs - On medium speed, mix in each egg one at a time for 45 seconds, scraping the bowl after each addition.
9. Add greek yogurt, vanilla paste, strawberry extract and lemon zest and mix on medium until combined. About a minute.
10. Alternate Dry & Wet - On low, alternate between mixing your dry ingredients and buttermilk/strawberry mixture just until combined. Start by adding a third of the dry ingredients, then half of the wet, the next third of the dry, the rest of the wet and finally, the rest of the dry. Remember to scrape down the sides and bottom of the bowl after each addition. Careful not to overmix.
11. Transfer & Bake - Transfer batter to your prepared bundt pan and bake for 40 to 45 minutes. See note below. The cake is done when an inserted toothpick comes out clean or the internal temp is 200ºF (97ºC) 
12. Cool - Allow to cool in the pan and on a wire rack for 15 minutes. Carefully invert the cake on to the wire rack and cool completely before glazing.

Strawberry Glaze

1. Beat Cream Cheese - With a hand held mixer, whip cream cheese until smooth and fluffy.
2. Add Strawberry Reduction - Remove reserved strawberry reduction from the fridge and add half of it to the cream cheese. Mix until combined.
3. Mix in Powdered Sugar - Add powdered sugar, starting with 1 1/2 cup (180 g) and mix until smooth. At this point, you can either add more powdered sugar or strawberry reduction depending on how thick or thin you would like your glaze.
4. Glaze & Serve - Drizzle strawberry glaze over cooled cake and enjoy!