• Toss the strawberries and lemon juice in a bowl. Place the strawberries in a colander over the bowl and let the lemon juice drain into the bowl. Reserve.
• Thoroughly oil and flour a 16-cup bundt cake pan, making sure you get all of the crevices.
• Preheat the oven to 350 degrees Fahrenheit.
• Whisk together the flour, baking powder, baking soda, salt and tapioca flour in a bowl. Set aside.
• In a stand mixer, or in a large bowl using a hand mixer, beat the sugar, butter and lemon zest for two minutes. Scrape down the bottom of the bowl midway.
• Add the yogurt, the reserved lemon juice from draining the berries, milk and the vanilla extract and strawberry extract (if using) to the bowl and beat them in.
• Add all of the flour mixture and mix over medium-low speed until just combined. Scrape the bottom and sides of the bowl with a spatula to make sure everything is evenly incorporated.
• Dollop about a fourth of the batter into the bottom of the prepared bundt cake pan and spread it evenly.
• Add the strawberries to the remaining batter and mix them in. Then scrape the batter into the bundt pan and smooth the top with a spatula.
• Bake 50 minutes or until a toothpick near the center comes out dry or with a few dry crumbs sticking to it (not wet batter). Remove the cake from the oven, place on a rack to cool for 30 minutes, then unmold and continue cooling on a rack.

Make the glaze

• Place all of the ingredients in a food processor and pulse until a glaze forms. You don't want the berries pureed too smooth--a few bits of berries look pretty in the glaze. You can do this in a bowl as well by mashing the strawberries first with a fork and then whisking in the other ingredients.

Assemble the strawberry cake

• Once the cake has cooled, pour the glaze over the top of the cake. I like doing this in a plate rather than over a rack to collect the glaze, which is scrumptious. You can spoon any remaining glaze over the top of the slices of cake when you serve them.