1 box yellow cake mix
1 c. vegetable oil
4 large eggs
1 pkg. (small) strawberry jello
1 c. chopped pecans
1/2 c. milk
1 c. mashed fresh or frozen strawberries

Icing:

1 (8 oz.) cream cheese (room temperature)
1/2 stick butter (room temperature)
1 tsp. vanilla
1/2 c. chopped pecans
1/2 c. mashed strawberries, drained (reserve juice)
5 to 6 c. powdered sugar

Mix cake mix and jello. Add everything else and beat until well blended.

Bake in 3 greased and floured 9-inch round pans at 350°F for 35 minutes or until cake tests done.

To make icing, add cream cheese and butter until creamy. Mix in vanilla and powdered sugar. Stir in drained strawberries and pecans. Drizzle cool layers with strawberry juice; ice cake. Refrigerate.