1 c. shortening
2 c. sugar
4 lg. or 5 sm. eggs
1 tsp. vanilla
1 tsp. butter flavoring
1 1/2 tsp. red color
1/2 tsp. strawberry extract
2/3 c. buttermilk
3 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/3 c. chopped strawberries, drained (reserve)
1/2 c. pecans
1 (16 oz.) pkg. frozen chopped strawberries

Preheat oven to 325 degrees. Cream shortening and sugar. Beat in egg, one at a time. Add vanilla, butter flavoring, red color and strawberry extract to the buttermilk. Blend well. Pour into 10-inch bundt or tube pan, greased and lightly floured. Bake at 325 degrees for 1 1/2 hours, or until toothpick inserted in center comes out clean. DO NOT overbake. Remove cake from pan while still hot. Brush on glaze with pastry brush, covering top and sides.

GLAZE:

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

Combine all ingredients; boil 1 minute, stirring constantly. Apply to cake while still hot.