2 c. 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 pkg. (10 oz.) frozen strawberries, thawed

Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans or one 10 x 13 inch rectangle pan. 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 the batter. Pour batter into prepared pans. Bake for 25-30 minutes or until golden brown. Cool 5 minutes, turn out of pan and cool completely. Frost with strawberry or buttercream icing.

Strawberry Icing: Combine 1/4 cup butter, softened and 1 pound confectioners' sugar. Add 1/3-1/2 cup strawberry juice until desired spreading consistency. Beat until creamy.

Buttercream Icing: Combine 1/2 cup butter, softened and 1 pound confectioners' sugar. Add 3-4 tablespoons milk until desired consistency. Beat until creamy.