1 box white cake mix
1/2 c. cold water
4 egg yolks
4 egg whites, beaten to a stiff peak
1 box strawberry Jello (sm.)
3 tbsp. flour
1/2 c. salad oil
1/2 c. frozen strawberries, thawed

Empty cake mix into mixing bowl; add water, strawberry Jello and flour; beat until blended. Add egg yolks one at a time, beating each time. Add salad oil and beat about 4 minutes at high speed. Add thawed strawberries and blend at low speed. Fold in egg whites by hand, carefully.

Divide batter into three 9 inch layer cake pans, which have been greased and floured. Bake at 325 degrees about 20 minutes. Cool. Frost when cool with Strawberry Icing.

STRAWBERRY ICING:

1/2 c. butter
1 lb. powdered sugar
1 tsp. vanilla
1/2 c. frozen strawberries

Beat and spread between layers and on top. This cake freezes well and you can take it right out of the freezer and cut and serve.