Preheat oven to 325°F. Spray a 10-cup Bundt cake pan with nonstick spray. Set aside.
Using a hand mixer, cream the butter and sugar together on medium-high speed until fluffy and light, about 2 minutes.
1½ cups unsalted butter, 3 cups granulated sugar
Add the eggs one at a time with the speed on medium. Scrape down the sides as needed.
5 large eggs
Switch the mixer to low and add in the flour in batches. Add in the salt. Make sure everything is well combined and smooth.
3 cups Bob’s Red Mill Unbleached White All-Purpose Flour, 1 teaspoon kosher salt
Add in the half-and-half and both extracts. Continue to mix.
1 cup half-and-half, 1 tablespoon pure vanilla extract, 1 teaspoon almond extract
Turn off the mixer and fold in the chopped strawberries.
2½ cups finely chopped strawberries
Pour the batter into the prepared Bundt pan. Bake for 80 minutes, or until a toothpick comes out mostly clean.
During the last 20 minutes of baking, prepare the strawberry syrup: Bring the sugar and water to a boil in a small saucepan. Allow to boil for 8 minutes. Add the pureed strawberries. Cover and simmer for 10 minutes. Stir occasionally.
1 cup granulated sugar, ⅔ cup water, 1 cup pureed strawberries
Remove the cake from the oven and let cool for 5 minutes.
Using a wooden skewer (like you would use for kebabs), poke holes in the bottom of the cake, about 1½ inches apart. Make the holes about ⅛-inch wide, wiggling the skewer slightly. Be sure not to poke all the way through the cake.
Set aside 3 tablespoons of the strawberry syrup. Pour the remaining strawberry syrup over the bottom of the cake, still in the bundt pan. Use a spatula to press the syrup into the cake.
Keep upside down and in the pan for 30 minutes as it cools.
Turn over the cake to remove from the pan, continue to let cool for another hour.
While the cake cools, make the strawberry glaze. Whisk together the glaze ingredients until smooth. If too thick, add more lemon juice. If too thin, add more powdered sugar.
3 tablespoons strawberry syrup, 2 cups powdered sugar, 3 tablespoons lemon juice
Once the cake is cooled, drizzle the glaze over the cake and top with chopped fresh strawberries.
Slice and serve.