Preheat the oven to 325 degrees.
Grease and flour a 10-12" bundt pan very well.
To a large mixing bowl, add the flour, sugar, baking powder and salt. Mix well.
In another bowl, combine strawberry yogurt, strawberry extract, vanilla extract, almond extract, eggs and pureed strawberries (minus the 2 tablespoon for the glaze). Mix well with a whisk and set aside.
Make sure your butter is slightly cooler than room temperature. Turn your mixer on low and add in the butter (in chunks) slowly to your dry ingredients.
Mix on low to medium until all the flour is coated with the butter and the mixture is crumbly (kind of like sand).
Pour in half of the liquid mixture. Mix on low to medium until just combined. (About 20 seconds.)
Pour in the rest of the liquid mixture and mix again until just combined.
Add in a tiny amount of red or pink food coloring if desired, scrape down the sides of the bowl and mix again, just until combined.
Be careful not to overmix the batter. Mixing it for several minutes is too long. Once all the ingredients are incorporated well, stop mixing.
If the food coloring isn't mixed in well enough, mix it by hand the rest of the way with a rubber spatula.
Pour into the prepared bundt pan and bake at 325 degrees for approximately 50-55 minutes.
Set on a wire rack to cool for about 20 minutes, then turn the cake out onto the rack and let cool out of the pan completely before adding glaze.