Ingredients: 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed 1 cup butter 2 cups sugar 4 eggs 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2/3 cup buttermilk 1/2 cup chopped pecans optional 1/4 teaspoon strawberry extract
STRAWBERRY SAUCE: 1 1/2 cup confectioners sugar 1/2 cup sliced fresh strawberries 1/2 teaspoon vanilla extract 1/4 teaspoon strawberry extract 1/2 cup butter
Instructions: Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside. In a large bowl, cream butter 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 extract. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack. In a small saucepan, combine the butter 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 and confectioners sugar. Glaze warm cake.