Preheat the oven to 300°F (150°C). Grease a tube pan generously with cooking spray and set aside.

Add the coarsely chopped strawberries to a blender or food processor and blend until smooth.

Pour into a medium saucepan, bring to a boil over medium-high heat. As soon as it boils, reduce the heat and simmer until the moisture evaporates from the strawberries. It should reduce by half. Reserve 2-3 tablespoons of strawberry puree for making the glaze. Let it cool completely while you make the cake batter.

Cream the butter and sugar at high speed in a stand mixer until it's fluffy and starts to look white, 5-7 minutes.

Stir in the eggs, one at a time, beating the mixture well between each addition.

Sift the flour, baking soda, baking powder, and salt into the batter.

Follow with sour cream, diced strawberries, strawberry extract, and vanilla extract. Stir well until everything is fully combined without overmixing.

Fold in the pureed strawberries and red food coloring into the cake batter until completely mixed in. Scrape down the sides of the mixing bowl.

Pour the batter into the greased cake pan. Tap pans on the work surface to eliminate any large air bubbles.

Bake at 300°F (150°C) until a tester inserted into the center comes out clean, 60-70 minutes or more.

Transfer to a wire rack and let it cool before glazing.

In a medium bowl, add the remaining pureed strawberries, lemon or strawberry extract, and powdered sugar. Whisk until smooth, and adjust glaze consistency with more powdered sugar or milk.

Pour glaze over the cooled cake and serve. Enjoy!