1 box Duncan Hines white cake mix
1 box strawberry Jello (4 serving size)
4 eggs
2/3 c. vegetable oil
1 lg. box frozen sliced strawberries (16 oz.)
1 box confectioners' sugar
1 stick softened butter

Beat eggs and oil together in large mixer bowl. In another bowl, mix dry cake mix and dry Jello together. Open thawed strawberries and save 1/2 cup for icing (choose strawberries with as little juice as possible). Add cake mixture and strawberries alternately to egg and oil mixture. Beat well.

Pour into 2 greased and floured 9 inch cake pans. Bake at 325 degrees until cake springs back when touched with your finger or until toothpick inserted in center comes out clean. Cool in pans 5 minutes, then invert and cool completely before icing.

ICING:

Put confectioners' sugar, softened butter and reserved strawberries in small mixing bowl. Blend at slow speed until moistened, then beat well. Ice cooled cake.