Combine the strawberries, sugar, and lemon juice in a small saucepan and cook over medium heat, stirring occasionally. Let it cook for about 5 to 6 minutes until the mixture begins to boil. Lower the heat to medium-low and continue cooking for another 15 to 16 minutes, or until the strawberries break down and the sauce thickens. Remove from heat and let the sauce cool to room temperature, during which it will thicken further. For the cake, you will use 1/3 cup of this sauce, about 1 to 2 tablespoons for the glaze, with some leftover sauce remaining.

Preheat the oven to 350°F (175°C). Cream the softened butter until light and fluffy, about one minute. Add the sugar and lemon zest, then continue to cream until fully combined. Beat in the eggs one at a time, mixing well after each addition. In a separate bowl, sift together the salt, baking powder, flour, and cornstarch. Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the flour mixture, mixing until just combined. Fold in 1/3 cup of the strawberry sauce, sour cream, vanilla extract, and crushed freeze-dried strawberries until evenly mixed. If using gel food coloring, add 2 to 3 drops of red or pink and gently stir to blend. Grease a bundt pan thoroughly and pour the batter evenly into the pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean (mine baked for exactly 48 minutes). Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

In a bowl, whisk together 2 tablespoons of strawberry sauce, 1 cup of powdered sugar, and 3 teaspoons of lemon juice. Adjust the consistency by adding more powdered sugar if the glaze is too thin or more strawberry sauce if it is too thick. Drizzle the glaze over the cooled cake and allow it to set before serving. For an extra touch, garnish with fresh strawberries if desired.