Has anyone ever tried substituting some strawberry margarita mix for some of the water, using less sugar (compensating for the mix), & eliminating the strawberry extract in this recipe?

http://cakecentral.com/recipe/strawberry-cake-wasc-method

I haven't tried that one but this is the one I use and it's worked consistently well for me
I posted this originally on the Gourmet Flavors thread

-------------------------------------------------
I finally got to try an adjusted strawberry cake!
Thanks to the suggestion of a little more water and the addition of baking soda, I now have a wonderful strawberry cake recipe. Better crumb and still a great strawberry cake.

1 box white cake mix
1 c flour
1 c sugar
1/2 t salt
1 pkg strawberry jello
Approximately 1 cup strawberry puree - used frozen strawberries
1/2 c water
1 cup sour cream
3 eggs
2 T oil
1/2 tsp baking soda

I thawed strawberries and puréed them. Then in a 2 cup Pyrex measuring cup I added 1/2 cup of water and enough strawberry purée to make 1 1/3 cup.
Mixed it all up and it came out great. This cake rises a but but not as much as some of the other recipes so keep that in mind when filling your pans.

I will try subbing diet sprite for the water next time but I was happy with the outcome. Thanks for all the help troubleshooting the recipe.