Preheat oven 325.  Spray 15 cup Bundt pan with baking spray with flour.

In a bowl of a stand mixer fitted with a paddle attachment, beat butter, cream chees and sugar at medium speed until fluffy, 4 to 5 minutes, stopping to scrape side of bowl.

Add eggs, one at a time, beating just until combined after each addition.  Beat in extracts.

In large bowl, whisk together flour and baking powder.  Mix on low, gradually add flour mixture to butter mixture, alternately with ½ cup buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.

Pour one-third of batter into prepared pan.  Dollop 8 rounded teaspoons strawberry glaze into batter, and swirl together with a wooden skewer.  Repeat batter and glaze procedure once; top with remaining batter.

Bake until wooden pick inserted near center comes out clean, about 70 minutes.  Let cool in pan on a wire rack for 15 minutes.  Remove from pan and let cool completely on a wire rack.

In small bowl, whisk together confectioners’ sugar and remaining 2 tablespoon buttermilk until smooth, drizzle onto cooled cake.  Garnish with strawberries.  Cover and refrigerate.