Strawberry Rum Cake

1 (18.25 ounce) box white cake mix
1 small box strawberry gelatin
1/2 cup rum
1/2 cup vegetable oil
4 eggs
1 teaspoon vanilla extract

Mix all together in a large bowl. Beat for 2 minutes at high speed; for 1 minute at low speed. Pour into greased and floured 10-inch tube pan or Bundt pan. Bake for 60 minutes at 350 degrees F. Cool in pan on cake rack for 20 minutes. Do not invert on a bottle to cool.

Glaze:
1 1/2 cups sifted confectioners' sugar
Juice of 1/2 lemon
1/4 cup rum

Combine glaze ingredients and bring to boil over medium heat. Simmer gently for 3 minutes. Prick cake with a wooden pick or tines of a fork and slowly pour small amount of glaze on cake

Topping:
1 pint strawberries, halved

Arrange strawberry halves attractively on top of cake. Pour remaining glaze over strawberries and cake. Serve at once or refrigerate.