Blend strawberries until smooth to make the strawberry puree.

Combine strawberry puree with sugar in a small saucepan. Simmer over low heat until it reduces to a heaping ½ cup, stirring frequently. Remove from heat and cool.

Preheat the oven to 325°F. Grease a 10-cup bundt pan with shortening and coat lightly with flour. Set aside.

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

Add 1 cup of granulated sugar and mix in the remaining sugar at low speed for 3 minutes.

Mix in vanilla extract and lemon extract. Set aside.

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

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

Gradually add dry ingredients to the butter mixture, alternating with egg mixture, mixing well after each addition.

Set aside 2 cups of batter in a small bowl. To this batter, add strawberry puree, strawberry extract, and red food coloring.

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

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

Bake on the middle rack for 1 hour and 15-20 minutes. Check if done with a cake tester.

Remove from oven, place on a cooling rack for 15-20 minutes.

Once cooled, remove from the pan and allow to cool completely before glazing.

Mix together cream cheese and powdered sugar until crumbly, then gradually add enough milk to achieve a silky texture.

Mix in vanilla extract, strawberry extract, and salt.

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