1️⃣ Preheat & Prep – Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly.

2️⃣ Prepare the Strawberries – Dice strawberries into small pieces. Toss with 2 tbsp flour, 2 tbsp sugar, and lemon zest. This prevents sinking.

3️⃣ Cream Butter & Sugar – In a stand mixer, beat butter until creamy (2-3 minutes). Gradually add sugar and beat for 4-5 minutes until light and fluffy.

4️⃣ Add Eggs – Beat in eggs one at a time, mixing well between additions.

5️⃣ Mix Dry Ingredients – In a separate bowl, whisk together flour, baking powder, and salt.

6️⃣ Alternate Wet & Dry – Add dry ingredients to the butter mixture in three parts, alternating with milk (in two parts). Mix on low speed just until combined.

7️⃣ Add Extracts – Stir in vanilla and almond extracts.

8️⃣ Fold in Strawberries – Gently fold in prepared strawberries using a spatula.

9️⃣ Bake – Pour batter into the prepared bundt pan. Bake for 60-70 minutes, until a toothpick inserted comes out clean.

🔟 Cool & Release – Cool cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.

1️⃣1️⃣ Optional Glaze – Whisk powdered sugar, strawberry puree, and lemon juice until smooth. Drizzle over the cooled cake.