1 (10 oz.) pkg. frozen strawberries
3 tbsp. flour
1 (20 oz.) pkg. white cake mix
1 (3 oz.) pkg. strawberry gelatin
1 c. corn oil
4 lg. eggs, room temperature

Thaw frozen strawberries completely. Blend juice and berries; divide in half, using one half for cake and reserving the other half for icing. Take 1 tablespoon juice reserved for icing and put into a measuring cup. Then fill with water, making 1/2 cup liquid. Sift flour into large bowl containing cake mix and strawberry gelatin, blend with mixer on low speed. Beat for specified time on cake package. Fold in the half of berries and juice reserved for cake. Divide batter between two 9 inch layer pans, lined with waxed paper and sides greased and floured. Bake at 350 for 25 minutes.

STRAWBERRY ICING:

1 (16 oz.) pkg. powdered sugar
1/2 c. butter softened
1/2 pkg. frozen strawberries

Pour sugar into mixing bowl with softened butter. Take reserved berries and juice from which 1 tablespoon juice was removed. Add all berries and half of juice to sugar mixture, blend well on low speed. Add remaining juice teaspoon by teaspoon to attain desired consistency for spreading.