2 c. Martha White all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
3 eggs
1 c. vegetable oil
1 c. sugar
1 (3 oz.) pkg. strawberry gelatin
1/2 c. buttermilk
1 (10 oz.) pkg. frozen strawberries, thawed
Strawberry or Buttercream Icing (below)

Preheat oven to 350°F. Grease and flour 2 (8-inch) round cake pans. Combine flour, salt and baking 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 for 25 to 30 minutes or until golden brown. Remove from oven. Cool 5 minutes, turn out of pan onto rack and cool completely. Frost with Strawberry or Buttercream Icing.

Strawberry Icing: Combine 1/4 cup butter and 1 pound confectioners' sugar; add 1/3 to 1/4 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 to 4 tablespoons milk until desired spreading consistency. Beat until creamy.