Chop and puree the strawberries using an immersion blender or food processor.

In a medium-sized saucepan, combine pureed strawberries, lemon juice (or water), sugar, and flour; stir well. Cook over medium-high heat until the mixture starts to boil, stirring frequently.

Reduce heat and simmer for another 5 minutes, stirring occasionally, until the strawberry puree starts to thicken. Remove from heat and allow the puree to cool completely, refrigerating to help speed up the process.

Allow the butter, milk, and eggs to come to room temperature.

Preheat the oven to 325°F. Prepare a generously greased and floured bundt pan. Do not skip this step.

Cream the butter until smooth and then beat in the sugar and continue beating until it’s light and fluffy for about 5 minutes.

Slowly add the eggs one at a time, ensuring each one is well mixed before adding the next. Add the vanilla extract and orange zest and beat until mixed.

In a separate bowl, sift the flour and then measure out 3 cups. Add the baking powder and salt.

Add half of the dry ingredients and then half of the milk, beating just until the flour is partially combined.

Add the second half of the dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined.

Pour about ⅓ of the batter into the bottom of the pan. Spoon ½ of the strawberry filling into the batter, swirling and spreading evenly. Repeat and then end with a layer of batter on top.

Bake at 325° for 65-75 minutes. You may need to cover the bundt pan with aluminum foil for the last 20-30 minutes to prevent the bottom from browning.

Check if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven and type of pan.

After 5 minutes of cooling, gently run a knife around the edges of your bundt to help release it from the edge before flipping. Invert the cake onto a plate and allow it to cool for 2-3 hours.

Soften cream cheese in the microwave for 15-20 seconds, removing the wrapper first. It should be soft but not melted.

In a medium-sized bowl, combine the cream cheese with the powdered sugar and continue to stir.

Add the heavy cream, one tablespoon at a time, until the glaze reaches the desired thickness. It should drip off the spoon, but not run off the spoon.

While adding the heavy cream, also add the orange zest, almond extract, and the pinch of salt.

Once the glaze is nice and smooth, drizzle it over the cake.

If desired, you can use a Ziploc bag to pipe the glaze, drizzling it down the sides of the cake.