Make sure you've made the strawberry reduction before you get started mixing the cake batter. You'll want your strawberry reduction to have been made and cooled at this point. You'll also want your butter at room temperature (not warm though).
Preheat oven to 325 degrees Fahrenheit.
Grease and flour a large bundt pan very well.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder and salt.
In another bowl, mix together the sour cream, milk, oil, extracts, eggs, lemon zest, lemon juice, strawberry reduction and strawberry gelatin. Whisk well and set aside.
Make sure your butter is slightly cooler than room temperature. Add the butter (in chunks) slowly to your dry ingredients. (You can turn your stand mixer on low and leave it on while you add the butter chunks at a time, or you can use a hand mixer.)
Once all the butter has been added, turn the mixer up to medium or medium/high and mix until all the flour is coated with the butter and the mixture is crumbly. It will have a sand-like texture.
Pour in about half of the liquid mixture. Mix on medium only until just combined. About 15-20 seconds.
Pour the last of the liquid mixture and mix again until combined. Don't over-mix the batter. Mixing it for several minutes is too long. Once all the ingredients are incorporated, stop mixing.
Use a rubber spatula and scrape the sides of the bowl. Mix again for only about 10 to 15 seconds.
Pour into prepared bundt pan and bake at 325 degrees for approximately 60-65 minutes. A toothpick inserted into the cake will come out with a few moist crumbs on it, but no uncooked batter.
Set on a wire rack to cool for about 20 minutes, then turn out the cake onto the rack and let cool out of the pan completely before adding the glaze.