• Preheat the oven to 350°
• In a stand mixer with a whisk attachment, beat together the butter and cream cheese on medium speed until the mix is light and fluffy, about 2 minutes.
• Add in sugar and beat on high speed for another 3 minutes until fluffy.
• Turn the speed to low and add the eggs in, one at a time, adding the next after each is fully incorporated
• Next, add in the extracts and zest and mix until incorporated.
• In a separate bowl, sift together flour, baking powder, and salt
• With the mixer on low, slowly add in cake flour mix, mixing until all of the flour is incorporated. Finally, remove the bowl from the mixer stand and fold in the strawberries with a rubber spatula
• Grease a bundt pan and pour in the batter, smoothing the top so it is flat
• Bake for 1 hour 10-20 or until a toothpick comes out clean

Lemon Cream Cheese Frosting

• In a stand mixer or in a bowl with a hand mixer, beat the cream cheese until fluffy.
• Slowly add in the powdered sugar a little at a time until fully incorporated.
• Add in salt, zest and extract and whip until incorporated.
• Add to a large piping bag and pipe over the top of the cooled cake

Strawberry Glaze

• Melt the preserves in a saucepan over medium low heat or in a microwave safe bowl for 30 seconds.
• Whisk in powdered sugar until dissolved. Add in milk 1 tbsp at a time or until it has reached the desired consistency.
• Pour glaze over the cream cheese frosting. Allow it to set and serve.