Aunt Annie’s Strawberry Layer Cake

1 cup frozen strawberries packed in light syrup, thawed

1 box (16.25 ounces) white cake mix

1 box (3 ounces) strawberry gelatin

3 tablespoons all-purpose flour

1 cup vegetable oil

4 eggs

½ cup water

2 batches Strawberry Butter Cream Frosting, recipe follows

Fresh sliced strawberries for garnish, if desired

Heat oven to 350 degrees. Spray three, 8-inch round metal cake pans with nonstick cooking spray and dust well with flour. Set aside.Drain strawberries well, reserving the juice for frosting. Combine cake mix, strawberry gelatin powder and flour in large bowl of an electric mixer. Add oil, eggs, water and drained strawberries. Mix well on low for 30 seconds, then medium for 2 minutes, scraping sides as necessary.Divide the batter equally among the three prepared pans and bake for 30 minutes. Remove from oven; cool in pans for 10 minutes, then turn out onto wire racks. Cool cake rounds for another 30 minutes. Frost with Strawberry Butter Cream Frosting and garnish with fresh strawberries, if desired.Serves 16.@Recipe nutrition:Nutrition values per serving: 626 calories (42 percent from fat), 30 g fat (10 g saturated), 89 g carbohydrates, trace amount fiber, 3 g protein, 77 mg cholesterol, 319 mg sodium.