• 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

1. 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.
2. 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

A fun, deliciously sweet spin on pound cake - perfect when berries are in season.