Summer 1975 Strawberry Cake

Taken from the Imperial 150th Anniversary Cook Book and altered a little bit. All I have of this recipe is a picture taken of a photocopy from a magazine. I have yet to find this recipe in digital form.

Cake:
1 package of french vanilla OR white cake mix
3 tablespoons of flour
3 eggs
¾ cup cooking oil
¾ cup water
1 (3oz) package of strawberry gelatin
1-2 cup(s) frozen or fresh sliced strawberries

Combine ingredients in stand mixer and mix well using the flat mixer attachment. Pour into bundt pan sprayed with baking spray. Bake at 350° for 40 minutes or until toothpick comes out clean.

Strawberry Sauce:
1 pound of frozen or fresh sliced strawberries
⅓ c of water if using fresh
½ c of sugar

Combine in bowl until sugar dissolves. Refrigerate until ready to serve.

Whipped Topping:
1 quart of heavy whipping cream
1¼ cup of granulated sugar
1 teaspoon of vanilla extract

Pour heavy whipping cream into stand mixer and whip with the whisk attachment until cream becomes stiff (if you stop too soon, whipped cream may become runny after you add sugar and vanilla). Add sugar and vanilla and whisk until sugar is dissolved. Store in a large bowl and can be frozen.