Instructions: You could use fresh strawberries, too, but my experience is that the cake, particularly the icing, turns out better using frozen given the additional liquidity of the thawed fruit.) (One recipe said 3/4 cups, one said 10z box and one said 16oz box. I use a full 10 oz box for the cake and a full 10 oz box for the frosting. I also have used some that I froze myself and just weight out 10 oz on the scale.)

Pour into 9x12 prepared cake pan. Bake 350 degrees for 30 minutes. Cool.

Icing:
Melt butter and add sugar and strawberries. Pour over cooled cake and spread.

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