1. Prep the strawberries: Add the fresh strawberries into a blender and blend them into a purée. Then take that purée and pour it into a small saucepan over medium heat. Allow the purée to cook down, stirring it every so often, until it reduces in size: about 15-20 minutes (or longer if needed). Look for the purée to reduce down to about half of its original size- resembling more of a paste rather than liquid, then remove from heat and set it aside to cool down.
2. Preheat the oven to 325°F and prep a 10-inch bundt pan by spraying it generously with baking spray (be sure to get in all the nooks + crannies of your bundt pan to ensure a flawless cake release!). You can also use a mixture of butter/flour to prep the bundt pan too- set aside.
3. In a large mixing bowl, add in the eggs, sugar, oil, buttermilk, and vanilla/almond extract. Use a whisk to mix the wet ingredients together until fully combined.
4. Add in the flour, instant pudding mix, salt, and baking powder. Use a rubber spatula to fold the dry ingredients into the wet until just combined. Next, add in the reserved strawberry purée/paste and use a rubber spatula to fold it in until well incorporated into the batter. If using, add a few drops of red food coloring gel into the batter and stir to combine- this will give some extra bright color to the strawberry cake. Then empty the batter into the prepared bundt pan.
5. Tap the bundt pan against your counter to evenly distribute the batter within the pan.
6. Bake the cake for 1 hour and 10 minutes- or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for at least 15 minutes. Then invert the cake onto a wire rack and let cool down completely before icing. 

For the strawberry icing

1. Prep the freeze-dried strawberries: Add the freeze-dried strawberries into a blender or food processor and pulse into a fine powder. Then set the mixture aside.
2. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld electric mixer) on medium speed, beat the butter and cream cheese together until completely smooth- about 2-3 minutes. Slowly add in the powdered sugar and continue beating together until fully incorporated. Next, add in the vanilla extract and strawberry powder, and mix to combine. Lastly, pour in the milk to loosen the icing and continue mixing to bring everything together.
3. Pour the icing over the cooled cake and let set for a few minutes before serving.
4. Use a sharp knife to cut the cake into slices, garnish with extra strawberries, serve and enjoy!