It's always strawberry season when freeze-dried strawberries are involved! This bundt cake is sweet, moist, and full of fruity strawberry flavor. 

Ingredients 

FOR THE CAKE:

1 16-oz boxed white cake mix

2 tbsp all purpose flour

3 large eggs

3/4 cup water

1/2 cup canola oil or vegetable oil

1 - 4 serving package of sugar free or regular strawberry flavored gelatin

2.5 cups Brothers All Natural Strawberry Fruit Crisps (5 small bags, or 1.5 larger bags)

FOR THE GLAZE/TOPPING:

1 1/2 cup powdered sugar

3 tbsp to 1/4 cup milk (adjust to your preference)

Additional crushed freeze dried strawberries, for topping

Directions

1. Preheat oven to 350 degrees F. Spray a 10 cup bundt pan with nonstick cooking spray.

2. In a large bowl, combine all ingredients except strawberries. Mix with an electric mixer on low until combined. Fold in freeze-dried strawberries. Pour batter into prepared bundt pan and smooth surface.

3. Bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool in pan for about 10-15 minutes, the invert into serving plate. Cool completely. 

4. To make the glaze, combine powdered sugar and milk. Adjust the amount of milk to get the consistency you desire.

5. Once cake is completely cooled, glaze the top and sprinkle crushed freeze dried strawberries on top.  Allow to set before serving.