2/3 c. butter
1 3/4 c. sugar
4 eggs
1 1/2 tsp. vanilla
1 pkg. (3 oz.) strawberry gelatin
1 pkg. (10 oz.) frozen sliced or 1 1/2 pints fresh sliced strawberries (add 1/2 c. sugar if using fresh strawberries)
3/4 c. vegetable oil
1 c. chopped nuts (walnuts, pecans or filberts)
3 c. plus 2 tbsp. sifted cake flour
2 1/2 tsp. baking powder
1 tsp. salt
1/4 c. milk
1/2 pt. heavy cream, whipped
1 tbsp. sugar

Reserve 1/2 cup strawberries for garnish. Preheat oven to 350 degrees and grease a 10 inch angel food or 10 inch bundt cake pan. Cream butter, add sugar gradually, creaming until light. Add eggs, vanilla, gelatin, strawberries, vegetable oil, and nuts. Sift dry ingredients together, add to creamed mixture alternately with milk, beating after each addition. Beat 3 minutes. Pour batter into pan and bake for 55 to 65 minutes or until cake tester in center comes out clean. Cool on rack 10 minutes. Turn out of pan to cool completely. Serve with sweetened whipped cream and strawberries.