1 pkg. Martha White two cup all-purpose 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 to 350 degrees. Grease and flour 2 (8") round cake pans. Combine flour, salt and soda; 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, reserve for strawberry icing. Fold berries into batter. Pour batter into pans. Bake for 25 to 30 minutes or until golden brown. Remove from oven. Cool 5 minutes; turn out of pan onto rack and cool completely.

STRAWBERRY ICING: Combine 1/4 cup butter, softened and 1 pound confectioners' sugar; add 1/3 to 1/2 cup strawberry juice until desired spreading consistency. Beat until creamy.