Fresh Strawberry Cake

COMBINE AND BLEND IN MIXER.
SPOON INTO A PREPARED BUNDT PAN:

4 EGGS
1/2 CUP OIL
1 TEASPOON VANILLA
1/2 CUP 7-UP (I USED SIERRA MIST THAT I HAD)
1 (3 OZ) PACKAGE STRAWBERRY JELLO
2 TABLESPOONS FLOUR
1 (18 1/4 OZ) PACKAGE WHITE CAKE MIX
1 1/4 CUP CHOPPED STRAWBERRIES (I CUISINARTED THEM)

BAKE 325 DEGREES FOR 50 MINUTES

COOL AND PUT ON CAKE PLATE

GLAZE

1/2 STICK BUTTER
3 CUPS POWDERED SUGAR
1/2 CUP CHOPPED STRAWBERRIES
1/4 CUP 7-UP (OR LESS)

WHIP BUTTER TIL CREAMY IN MIXER. ADD POWDERED SUGAR AND STRAWBERRIES. ADD 7-UP IF NEEDED. DRIZZLE ON CAKE WHEN CAKE IS COOL OR SLIGHTLY WARM.