Created on February 10th, 2004
Thaw frozen carton of strawberries. Separate the strawberries from the juice and set aside.
Grease and flour (I use Bakers Joy) a bundt pan. *you can use 2-9" cake pans, cupcake pans, or 9x13 baking pan.
In a large mixing bowl, mix together cake mix, flour, and jello.
Add egg whites, almond extract, oil, water, and strawberry juice. Blend until moist, about 30 seconds.
Beat on medium speed for 2 minutes.
Pour batter into pan and bake immediately.
Follow baking directions on cake mix.
Cool completely before frosting.
TO MAKE FROSTING:
In a large mixing bowl, beat Crisco until smooth. (about 3-5 minutes) Add vanilla and salt. Mix well. Slowly add powdered sugar. Add drained strawberries a few tablespoon at a time. Beat together until creamy (about 5-10 minutes). Be careful not to add too many strawberries or the frosting will be too runny.