Wash and hull the strawberries. Use a food processor or blender to puree them until smooth. Measure out 1 cup of the puree for the cake, then set the rest aside for use in the glaze.
Use a microwave to melt the strawberry jam until it is liquid. Start with about 30 seconds and add additional time to get it melted. Set aside to cool slightly.
Do NOT preheat the oven. Grease and flour a 12-cup Bundt pan. (You can also use nonstick baking spray with flour if you have a pan you trust.) Set aside.
Use a mixer to cream the butter, shortening, and sugar together for 5 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl and mix again.
Measure the flour by spooning the flour into a dry-measure measuring cup and leveling off.
Add 1 cup of the flour and mix well. Add 1/2 of the strawberry pureee and mix well. Add another cup of the flour and mix well. Add the other 1/2 of the strawberry puree and mix well. Finally add the last cup of flour and mix well.
Add the vanilla, strawberry, and lemon extracts to the melted strawberry jam and stir to combine. Add the mixture to the cake batter and mix well. Add the salt and mix well. If desired, add some red food coloring to turn the batter pink.
Pour the batter into the prepared pan and spread evenly. Place into a cold oven and turn the oven to 325°F. Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean and the cake just starts to pull away from the edges of the pan. Allow the cake to cool in the pan for about 10 minutes before placing a plate or serving platter over the cake and inverting it onto the platter. Allow the cake to cool completely before adding the glaze.
Make the glaze by combining the powdered sugar, strawberry extract, vanilla extract, and strawberry puree in a small bowl. It might seem like it won't combine, but keep stirring! Once combined, drizzle over the cooled cake.
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