Preheat the oven to 325 degrees. Grease and flour your 12-cup bundt pan. Dusting with flour is important so it doesn't stick to the pan. Set aside.

In the bowl of a stand mixer, beat butter and cream cheese until combined. Add sugar and beat on medium-high until light and fluffy (about 2 minutes).

Add eggs one at a time, beating on low after each addition. Scrape down the sides of the bowl. Add vanilla and almond extracts and mix on low to combine.

Add all flour and salt to the butter mixture. Turn mixer on low to combine. Stop after flour is about incorporated. Finishing mixing with a spatula to get the bottom all mixed together.

Pour mixture into prepared pan by circling it around the pan. This will help distribute the batter evenly. Use your spatula to smooth out the top. Bang pan on the counter a few times to get the air bubbles out.

Bake in preheated oven for about 1 hour and 15 minutes, or until it is golden brown on top and a toothpick comes out clean. Let it sit on a wire rack for about 20 minutes. Then, place a plate on top of pan and flip to release cake from pan. Let it finish cooling on the plate and on the wire rack until room temperature. About 40 more mins. Serve each slice with a tablespoon of strawberry coulis.

Wash and dry all the strawberries. Hull them and slice into quarters. Add to blender, with sugar, water, and lemon juice. Blend on high until completely combined and liquefied. Strain through a wire mesh sieve to remove remaining seeds. Cool in fridge until ready to serve.