Preheat oven to 350 degrees.

Spray baking pray with flour into the bundt pan to coat.

Strawberry Batter - Mix the cake flour, baking powder an salt in a small bowl.

In a medium sized bowl, cream the butter on high for 1 minute. Add the sugar and strawberry Jello and mix for abut a minute.

Add the veggie oil and beat for a couple minutes.

Add the eggs and vanilla and beat on medium high until completely combined.

Add blended strawberries to wet batter and combine well.

Slowly add the flour to the wet mixture until combined. Don't over mix.

Lemon Batter - Mix the cake flour, baking powder an salt in a small bowl.

In a medium sized bowl, cream the butter on high for 1 minute. Add the sugar and lemon Jello and mix for abut a minute.

Add the veggie oil and beat for a couple minutes.

Add the eggs and lemon extract and beat on medium high until completely combined.

Slowly add the flour to the wet mixture until combined. Don't over mix.

Note: This batter makes about 6 BONUS cupcakes. Before filling bundt pan, scoop strawberry batter into 6 cupcake wells. Scoop a half scoop of lemon batter on top of strawberrry batter.

Pour remaining strawberry batter into bundt pan, then top with remaining lemon batter.

Bake for 40-50 minutes or until toothpick comes out clean.

Cool cake in pan on wire rack for 15 minutes. Invert pan, remove and continue cooling on wire rack.

Glaze - While cake is baking, mix powdered sugar, lemon juice and butter until combined. Add extract and combine.

Pour glaze over cooled cake. Serve with whipped cream, strawberries and lemons. Say Grace and enjoy!!