Once strawberry reduction is prepared, set up hand mixer with or without stand.
Using a sieve, sift 2 cups of flour into a mixing bowl and set aside
Beat butter in mixer for 2 minutes then slowly add sugar one cup at a time and beat again for an additional 1-2 minutes on low. It will be crumbly.
Add champagne extract and eggs one egg at a time followed by the two yolk, one yolk at a time.
Beat in mixture for about 30 seconds on low between each egg or yolk addition.
Add buttermilk and beat in mixture for about 30 seconds to one minute on low speed
Add flour one cup at a time and beat in mixture for about 30 seconds to one minute on low speed per additional cup of flour
Next add salt and baking powder and beat in mixture for about 30 seconds on low speed
Add cooled strawberry sauce. *optional add 1/3 cup champagne with this step*If you want to make a glaze, reserve two tablespoons of strawberry reduction. Liberally grease the bunt cake pan. Pour in cake batter.
Bake for 60 minutes at 325°F. Check with toothpick to make sure it comes out clean.
If adding glaze, immediately when removing from oven, poke holes liberally through cake