1 pkg. white cake mix
1 sm. pkg. strawberry jello
2 tbsp. flour
4 eggs
1/2 c. water
10 oz. pkg. frozen strawberries (thawed)
3/4 c. Crisco oil

Mix first 5 ingredients together and beat 2 minutes. Add 1/2 of the strawberries. Try to divide juice evenly with berries for accurate measurement. Beat 1 minute with electric mixer. Add oil.

Bake in 350 degree oven for 30 minutes. (Divide batter in two 8 or 9-inch layer pans - also using 4-6 cupcake tins as batter will overflow layer pans.)

NOTE: Test cake with toothpick before 30 minutes is up.

FROSTING:

1 box powdered sugar
1 soft stick butter
1/2 tsp. vanilla

Mix until smooth and blend in 1/2 of the strawberries (rest is in cake). Reserve a little juice unless all is needed.