1 (10 oz.) pkg. frozen strawberries, thawed
2 1/4 c. sifted cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 (3 oz.) pkg. strawberry gelatin
3/4 c. vegetable shortening
1 1/2 c. sugar
3 eggs
1 tsp. vanilla

Grease and flour 2 heart shaped or 9-inch round cake pans. Divide strawberries and juice in half. Refrigerate half. Pour remaining half in blender or food processor. Measure puree and add enough water to make 1 cup liquid. Sift together flour, baking powder, salt and gelatin.

In large mixer bowl, cream shortening and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Alternately add the 1 cup liquid and the flour mixture. Beat just until smooth. Spoon batter into prepared pans and bake in a preheated 350°F oven for 35 to 40 minutes or until cake tests done. Cool in pans 15 minutes, then remove to wire racks to cool completely.

Strawberry Almond Frosting:

1/2 c. butter, softened
1/2 pkg. strawberries, reserved from cake
3 c. sifted confectioners sugar
1/4 tsp. almond extract
red food coloring (if desired)

In small mixer bowl, cream butter. Drain strawberries. Remove strawberries for another use. Measure juice and add water, if necessary, to make 3 tablespoons. If desired, strain juice through cheesecloth to eliminate strawberry seeds. Add juice and sugar alternately to butter, beating until fluffy. Add almond extract and food coloring, if desired. Spread on cooled cake.