Strawberry Pecan Cake

1 package of strawberry cake mix

3 ounce package of strawberry gelatin

1/2 cup fresh strawberries diced and pat dried

1 cup vegetable oil

1/2 cup milk

4 eggs

Two second pour of amaretto

2 tablespoons vanilla extract

1 teaspoon almond extract

Optional: add 1/2 cup York pecan pieces to the cake

1/2-1 cup York pecan pieces (depending on your preference)

1/2 cup salted butter softened

1 bag freeze dried strawberries (approx. 1.5 cups)

8 ounces of cream cheese softened

3-4 cups powdered sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

Preheat your oven to 350 and spray your pan of choice with non-stick spray. We used two rounds but a bundt pan will also work. Combine all cake ingredients and pour in pans. Cook on 350 until done, typically around 20-45 minutes depending on the pan you use. Begin preparing your icing by creaming together the butter and cream cheese. Add the vanilla and almond extract. Using a food processor, blend the freeze dried strawberries until they are a fine powder with very few chunks remaining. Slowly begin adding in your powdered sugar to the creamed mixture and follow with adding the powdered freeze dried strawberries and York pecans. Ice the cake once it has cooled and top with a few pecans for looks!