Strawberry Cake

1 box white cake mix (I always use pudding in the mix kind)
1 small box of strawberry jello (3 oz. pkg.)
1/2 small box of frozen strawberries (about 10 oz. container)
2 tbsp. heaping of flour
1/2 cup oil
1/2 cup water
2 eggs
Fresh Strawberries

Icing

1 cube of cream cheese (8 oz.)
1 box powdered sugar
1/2 small box of frozen strawberries

Mix all ingredients except the fresh strawberries and pour into two greased and floured round cake pans. Cook at 350 for about 35-40 minutes. Let cakes cool.

Cream the cream cheese and the powdered sugar for icing. Slowly add the frozen strawberries. Don't add so much that the icing becomes runny. Ice the bottom half of the cake. At this point, put some sliced strawberries on the bottom layer. Place the top half on the cake. This is a slippery cake, so anchor it with three straws and poke them into the cake. Trim the excess straw. Ice the rest of the cake. On top, garnish with fresh strawberries.