The Queen’s Strawberry Cake

Serves 8 to 10

10-oz. pkg. frozen strawberries, thawed

18-1/4 oz. pkg. white cake mix

1/2 c. water

1/2 c. oil

4 eggs

3-oz. pkg. strawberry gelatin mix

Drain strawberries; reserve 1/3 cup juice and set aside. Combine dry cake mix, water and oil in a bowl; beat until smooth. Add eggs, one at a time, beating after each addition. Add half of the strawberries and reserved juice. Add dry gelatin mix; blend together. Pour into a greased 13"x9" baking pan; spoon remaining strawberries on top. Bake at 350 degrees for 30 to 40 minutes. Let cool; invert onto serving plate.

When frosting a cake, tuck strips of wax paper under the edges of the bottom layer. Remove them after the cake is frosted for a neat and tidy cake plate with no frosting smudges.