• Preheat oven to 325°F. Prepare two 9" round cake pans with grease and flour. Set aside.
• In a stand mixer, combine cake mix and gelatin, whisk together by hand.
• In a large bowl, gently beat the eggs and add milk and oil.
• Add egg and milk mixture into the mixer and mix on medium speed for about 2 minutes.
• Add in pureed strawberries and continue to mix until well combined.
• Evenly divide the cake batter between the two prepared cake pans.
• Bake at 325°F for 26-29 minutes until the cake bounces back when you touch it. If using the toothpick test, the toothpick should come out with moist crumb but not batter.
• Remove from the oven. Wait at least 15 minutes prior to transferring the cake to wire racks to continue to cool. Allow to cool completely prior to frosting.

Strawberry Frosting

• In an electric mixer, whip together the cream cheese and butter until no lumps remain about 1-2 minutes.
• Add in salt and vanilla extract and continue to blend.
• Add in sifted powdered sugar in increments of about ½ cup at a time. Whip until combined. Continue until all sugar has been added.
• Drain the strawberries well and then puree. Add into the frosting mixture a ¼ cup at a time and whip. Continue to add until the frosting has reached desired consistency.

Cake Assembly

• Using your favorite cake stand, layer the two cakes with a generous amount of the strawberry frosting sandwiched between.
• Frost the cake using a generous layer of strawberry frosting.
• Refrigerate for 1-2 hours prior to serving.
• Store the cake in the refrigerator for up to 5 days.