The pink glaze is the sweet topping for a beautiful dessert.
strawberries)
1 3/4cups, plus2Tbsp.granulated sugar, divided
1cup(8 oz.
container)
Baking spray with flour
1 1/4cups(5 oz.

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)powdered sugar
Directions
Gather all ingredients.
Meanwhile, preheat oven to 350F.
Thoroughly strain strawberries using a fine mesh strainer set over a medium bowl.

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Set strawberries and strained juices aside separately.
Beat in lemon zest, lemon juice, and almond extract, about 10 seconds.
Whisk together flour, baking powder, salt, and baking soda in a medium bowl.

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Fold in strained strawberries just until combined.
Spray a 12-cup Bundt pan with baking spray.
Spread batter evenly in prepared pan.

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Let cool in pan on a wire rack 15 minutes.
Remove from pan and let cool completely on a wire rack, 2 to 3 hours.
Transfer to a plate.

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Microwave remaining 2 tablespoons butter in a medium, microwave-safe bowl on HIGH until melted, about 30 seconds.
Stir in powdered sugar and 2 tablespoons of the reserved strawberry juice.
Add more strawberry juice, if needed, 1/4 teaspoon at a time until desired consistency is reached.

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Spoon glaze over cooled cake.
Garnish with halved strawberries.

Credit:Dotdash Meredith Food Studios

Credit:Dotdash Meredith Food Studios

Credit:Dotdash Meredith Food Studios

Credit:Dotdash Meredith Food Studios

Credit:Dotdash Meredith Food Studios