Ingredients
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed1 cup butter-flavored shortening2 cups sugar4 large eggs, room temperature3 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt2/3 cup buttermilk1/2 cup chopped pecans1 teaspoon vanilla extract1/4 teaspoon almond or strawberry extractSTRAWBERRY SAUCE:1 cup sugar1/2 cup sliced fresh strawberries1/2 teaspoon vanilla extract1/4 teaspoon almond or strawberry extract
Preparation
Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extracts.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.
In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Brush some of the sauce over the warm cake. Serve cake with remaining sauce.
