1 pkg gluten free white cake mix (I used Whole Foods' store brand)
1 pkg strawberry jello (if you want a different flavor, and pink color will do)
1 cup oil
1/4 cup water
3/4 cup mashed strawberries, fresh or frozen--just strawberries, not with sugar added
Preaheat oven to 350 degrees. Grease and flour your cake pan(s). Combine the cake mix and jello. Beat in the remainder of ingredients till blended, and pour into either a 9x13 baking pan or two round 9 inch cake pans. Bake for approximately 30 mins.
1/2 cup margarine
1 lb powdered sugar
Beat those two together and add:
1/4 cup mashed strawberries
Cool the cake thoroughly on wire rack--you can dump the round cakes out of their pans after 10 mins. to finish cooling. Frost. A small tip: I like to frost a cake several hours before it is going to be eaten, and let it sit out at room temp so the frosting kinda hardens on the outside, locking in the moisture on the inside. Its like a "curing" process, in my opinion.
After serving, this cake does require refrigeration.