Preheat the oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick baking spray.
Chop the strawberries into bite sized chunks. Set aside.
Combine the dry ingredients in a large mixing bowl. Sift together all purpose flour, nutmeg, and kosher salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, then cream cheese and continue to mix for 2 minutes. Add sugar and lemon zest, then cream everything together for 3 minutes.
While the cake is cooling, prepare the strawberry glaze. Add the remaining strawberries to a food processor and blend until fully pureed. Pour into a mixing bowl and add powdered sugar, heavy cream, and strawberry emulsion. (tip: if you don't like the strawberry seeds in the glaze, press the strawberry puree through a fine mesh sieve prior to adding the powdered sugar and heavy cream)
Begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next egg. Scrape down the sides of the bowl after adding two eggs and continue to add the remainder. Once all of the eggs are added, scrape down the sides of the bowl again and add strawberry emulsion and vanilla extract. Mix for another 30 seconds.
Add the flour mixture to the wet ingredients and mix together. Scrape down the sides and continue to mix for another 10 seconds.
Remove the bowl from the stand mixer and add ¾ of the chopped strawberries. Fold into the pound cake batter with a silicone spatula or spoon.
Add the cake batter to the prepared baking pan and bake in the preheated oven for 1 hour and 45-55 minutes, until a toothpick comes out clean or with just a few crumbs. Allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
While the cake is cooling, prepare the strawberry glaze. Add the remaining strawberries to a food processor and blend until fully pureed. (tip: if you don't like the strawberry seeds in the glaze, press the strawberry puree through a fine mesh sieve prior to adding the powdered sugar and heavy cream)
In a mixing bowl, whisk together powdered sugar, heavy cream, and strawberry emulsion. The mixture should be pretty thick. Add the strawberry puree 1 tbsp at a time until you reach desired thickness.
Pour the strawberry glaze on top of the cooled cake and serve.