To Make the Batter:

1. Preheat your oven to a true 325°F. A true 325° is necessary to help you get a proper result from this cake.
2. Sift together the flour, kosher salt, and baking soda in a medium bowl.
3. Place the freeze-dried strawberries in a zip top bag. Lie the bag flat and use a rolling pin to gently crush the freeze dried strawberries until they are uneven in size. You’ll want some to be pulverized and some pieces the size of a pea. 
4. Add room-temperature butter, cream cheese, and oil to a large mixing bowl or the bowl of a stand mixer.  Mix until butter is completely smooth.
5. Slowly add sugar and cream until light and fluffy.  (Not sure what this means?  Check out this resource!)
6. Add eggs, one at a time, scraping the sides of the bowl as needed.
7. Add vanilla and strawberry extracts and mix thoroughly.
8. Add 2/3 of the flour mixture and mix on low speed until just combined.
9. Add all of the buttermilk and mix on low speed until nearly combined.
10. Add the remaining 1/3 of the flour mixture and the freeze-dried strawberries. Mix on low speed until nearly combined.  Finish with several turns of a stiff spatula.
11. Place prepared batter into a 10- or 12-cup bundt pan and bake for 55-70 minutes, or when the center of the cake reads 212°F with an instant-read thermometer.
12. Remove the cake from the oven and allow to rest on a cooling rack for ten minutes.

To Make the Simple Syrup:

1. Add the sugar, water, and salt to a small saucepan and bring to a boil.
2. Allow to boil just until all of the sugar is completely dissolved.
3. Remove from heat and add vanilla.
4. Once the cake is completely cooled, use a pastry brush to brush the cooled simple syrup over the entire cooled cake.

To Make the Strawberry Glaze:

1. Add the confectioner’s sugar, fine sea salt, vanilla extract, and strawberry preserves to a large mixing bowl. Add two tablespoons of whole milk.
2. Using a 9” whisk, stir gently until all of the confectioner’s sugar is moistened. If necessary, add up to 1 additional tablespoon of whole milk, but do so 1/2 – 1 teaspoon at a time.
3. Pour over cake using a spouted measuring cup or squeeze bottle.
4. Top with additional crushed freeze-dried strawberries, if desired, and enjoy!