BATTER:

1 c. shortening
2 c. sugar
4 lg. eggs
1 tsp. vanilla
1 tsp. butter flavor
1 1/2 tsp. red food color
1/2 tsp. strawberry extract
2/3 c. buttermilk
3 c. flour, sifted
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/3 c. chopped strawberries
1/2 c. chopped pecans

Cream shortening and sugar, add eggs, one at a time, beat. Add all flavors and food color to buttermilk, add to mixture. Blend well. Fold in strawberries and pecans, blend. Pour in bundt pan, floured and greased. Bake at 325 degrees for 1 hour and 20 minutes. Remove from pan while still hot. Brush with glaze.

GLAZE:

1 c. sugar
1/2 c. strawberry juice
1/4 c. chopped strawberries
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. strawberry extract

Combine all ingredients, bring slowly to a boil, stir constantly for 1 minute. Apply to cake.