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1
Preheat oven to 350 F
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2
Grease 12 cup bundt pan with shortening and sprinkle ground almonds or almond meal over entire surface, as if flouring pan. Invert pan and tap lightly to remove excess almond flour. Set aside until needed.
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3
Puree strawberries in food processor. Reserve 3/4 cup plus 2 tablespoons puree in a small bowl and refrigerate the remainder for another use.
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4
Place butter, oil, and sugar in mixer bowl. Cream together on medium speed for 2 1/2 minutes and scrape down beaters and bowl with rubber spatula. Cream for another 2 1/2 minutes. Scrape down bowl and beaters. Mix together in a medium bowl the flour, salt, and baking powder. Whisk together in another medium bowl the eggs, yogurt, 3/4 cup of the reserved strawberry puree, extracts, lemon juice, and food coloring. Add half of the dry ingredients to the sugar mixture and mix on low speed for 25-30 seconds or until moistened. Scrape down bowl. Add half of the wet ingredients and mix on low speed until incorporated, about 25-30 seconds. Scrape down bowl. Repeat with remaining dry and wet ingredients, scraping down bowl after each addition. Mix (on medium if using a stand mixer, high if using a hand mixer) for 1 1/2 minutes, then scrape down bowl and beater.
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5
Pour batter into prepared pan, and bake in oven for 45-55 minutes, until tester inserted in center of cake comes out clean or with a few moist crumbs attached.
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6
Cool cake in pan on rack for 10 minutes, then remove from pan to further cool. Remove to cake plate or stand.
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7
Whisk together in 3rd medium bowl 2 tablespoons reserved strawberry puree, 1cup powdered sugar, 1/8 teaspoon almond extract, 1/8 teaspoon lemon juice and 2 tablespoons butter until smooth. Drizzle decoratively over cake. Fill hole in center of cake with washed and dried strawberries (save any extras for another use) and sprinkle cake with 1/4 cup sliced almonds if desired.
