I don't have an answer for that exactly but just wanted to share something I've been trying lately. I've been testing this on cupcakes lately, once they are cooled I brush the tops with peach schnapps and it is soooooo good! I'd be afraid to use alcohol in a recipe unless it specifically calls for it so maybe someone will have a better answer 
I think extract is often has a more concentrated, stronger taste than liqueur, so I would do it by taste. It is not hard to add a little at a time until you get the right taste. If the alcohol is getting too strong but the strawberry is not strong enough, you can add a little extract to top it off, or fresh strawberriy puree... but maybe you don't have the extract! Sounds delicious! <<<<<<Cheryl
Thanks for the replies. I ended up using the wild strawberry liqueur, same proportions as noted in the recipe (didn ´t want to try raw batter to see if it needed some more 
) and it turned out good. The liqueur sorts of smells like something called "granadina" which a neighbor used in milkshakes when I was growing up. So yummy!
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