Four stars, five with some adjustments. First, the amount of leavener seemed way too much so, using similar recipes as a guide, I used just ¼ tsp. of baking soda and eliminated the baking powder altogether. It worked out perfectly, so I’m glad I didn’t attempt this with the large amounts of baking soda and baking powder called for. I used fresh, chopped strawberries rather than frozen which for me anyway, made this so much easier – didn’t have to worry about draining, reserving juice, etc. I substituted butter for the shortening, as I didn’t want to sacrifice flavor. I felt confident doing that, thinking the buttermilk would replace any moisture lost by doing so, which it did. I wanted strawberry extract, but ¼ tsp. wasn’t going to do it for me - I used 1-1/2 tsp. of pure strawberry extract, which is incredibly superior to the imitation stuff. (I buy my natural strawberry extract online) I omitted the pecans – just personal preference for this type of cake. Finally, I didn’t make the sauce, as this is going to the office with Hubs tomorrow and sauce wasn’t practical for serving. I just drizzled it with a glaze of powdered sugar, a dab of butter, a dribble of corn syrup, a good capful of strawberry extract, a couple of drops of red food coloring and a little milk. What a cake! Moist and tender crumb, prettily flecked with chopped strawberries and, because of the pure strawberry extract, fresh tasting with full strawberry flavor.
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Four stars, five with some adjustments. First, the amount of leavener seemed way too much so,...