Prepare a 10-inch tube pan with solid vegetable shortening and either flour or sugar. Preheat oven to 325 degrees F.
Cream shortening until fluffy.
Add sugar to shortening and mix until fluffy, about 5 minutes.
Add eggs to the mixture, one at a time. Wait until one is combined in the mixture before adding the next egg.
Add soda to buttermilk. Stir.
Add salt to flour and sift.
Add flour and buttermilk to shortening mixture, beginning and ending with flour. (Add 1/3 of the flour mixture, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour)
Add strawberry puree, vanilla extract, strawberry extract, and red food coloring. Mix on low just until incorporated
Spoon into prepared tube pan
Bake at 325 degrees F for 80 to 90 minutes or until wooden pick inserted in thickest part of cake comes out clean or with dry crumbs.
Cool cake in cake pan on wire rack for 20 minutes.
With a thin knife, loosen cake from pan. Invert on serving platter and cool. Serve warm or at room temperature with whipped cream or ice cream