1 (18.25 oz.) pkg. white cake mix
1 3 oz. pkg. strawberry gelatin
4 large eggs
1/2 c. sugar
1/4 c. all purpose flour
1/2 c. finely chopped fresh strawberries
1 c. vegetable oil
1/2 c. milk

Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter). Pour batter into 3 greased and floured 9 inch cake pans.

Bake at 350°F for 23 minutes or until cakes spring back when lightly pressed with a finger. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks. Spread Strawberry Buttercream Frosting between layers and on top of cake.

Strawberry Buttercream Frosting:

1 c. butter, softened
2 (16 oz.) pkg. powdered sugar, sifted
1 c. finely chopped fresh strawberries

Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries. Beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if to thick.) Double the frosting to add extra richness. Keeps best in refrigerator.

Makes 2 1/2 c.