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, thawed strawberries

Preheat oven to 350 degrees and flour two 8 inch 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 prepared pans. Bake 25-30 minutes or until golden brown. Remove from oven. Cool and frost with strawberry icing.