1 c. butter, softened
2 c. sugar
1 sm. pkg. strawberry gelatin
3 1/2 c. sifted cake flour
4 tsp. baking powder
1 c. milk
8 white eggs, stiffly beaten
Fresh strawberries, sliced

Cream butter and sugar in bowl until light and fluffy. Add gelatin, flour, baking powder and milk; mix well. Fold egg whites gently into batter. Spoon into 2 greased and floured layer cake pans. Bake at 325 degrees for 30 minutes, cool. Arrange strawberries over 1 layer. Top with remaining layer. Spread creamy White Icing over top and sides of cake.

CREAMY WHITE ICING:

1/4 c. sugar
1 egg white
2 1/2 c. confectioners' sugar
1/2 c. shortening
1 tsp. vanilla extract

Boil sugar and 3 tablespoons water in saucepan for several minutes. Beat egg white until soft peaks form. Add half the confectioners' sugar, shortening, hot syrup and remaining confectioner's sugar, shortening, hot syrup and remaining confectioner's sugar in order given, beating constantly. Add vanilla. Beat until of spreading consistency. Frost cooled cake.

Makes enough for 1 layer.