2 c. plain flour
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
1 c. vegetable oil
1 c. sugar
1 (3 oz.) pkg. strawberry gelatin
1/2 c. buttermilk
1 (10 oz.) pkg. frozen strawberries (thawed)

Preheat oven 350 degrees. Grease and flour two 8 inch round cake pans.

Combine flour, soda and salt; set aside.

Beat eggs in large mixing bowl. Add oil, sugar, gelatin and buttermilk. Stir vigorously until well blended. Add flour mixture and blend well.

Drain 1/2 cup juice from strawberries. Save for strawberry icing. Fold berries into batter. Pour batter into prepared pans. Bake for 25 to 30 minutes or until golden brown. Remove from oven. Cool 5 minutes, turn out on cooling racks. Cool completely. Frost with strawberry or buttercream icing.

STRAWBERRY ICING:

1/4 c. butter, softened
1 lb. confectioners' sugar
1/3 to 1/2 c. strawberry juice

In large bowl combine butter and confectioners' sugar. Stir until creamy. Add 1/3 to 1/2 cup strawberry juice (saved from frozen strawberries used to make the strawberry cake) until desired spreading consistency. Beat until creamy.

BUTTERCREAM ICING:

1/2 c. butter
1 lb. confectioners' sugar
3 or 4 tbsp. sweet milk

In large bowl combine butter with confectioners' sugar. Stir until creamy. Add 3 or 4 tbsp. sweet milk until desired spreading consistency. Beat until creamy.