1 pkg. strawberry gelatin
1 pkg. white cake mix
3 tbsp. plain flour
3/4 c. cooking oil
4 eggs
1/2 c. water
1 1/2 c. chopped fresh strawberries

Mix dry ingredients. Add oil, eggs, and water. Beat well. Fold in the strawberries.

Bake at 350°F for 1 hour in a greased and floured bundt pan. Serve plain or with strawberry butter icing.

Strawberry Butter Icing:

1 box powdered sugar
1/2 c. fresh strawberries - chopped
1/3 c. butter

In a blender or food processor, puree the chopped strawberries. In a mixing bowl, mix powdered sugar, strawberry puree and butter. Pour over hot cake in layers.