Step 1

The fresh strawberry puree is simply a cup of blended strawberries. Measure the puree after the strawberries are blended and it should equal 1 cup.

Step 2

Preheat the oven to 325ºF. Grease and flour two 8" round cake pans (*see instructions below for 9x13 cake pan*).

Step 3

In the bowl of a stand mixer, combine the cake mix, gelatin, milk, oil, eggs and fresh strawberry puree.

Step 4

Beat on low speed until mixed, then beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.

Step 5

Divide the cake batter evenly between the two prepared pans.

Step 6

Bake for 29-33 minutes, or until the top of the cake bounces back when you touch it.

Step 7

Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 8

In the bowl of a stand mixer, cream the room temperature butter for 1-2 minutes until nearly white in appearance.

Step 9

Add 2 cups of powdered sugar and the vanilla extract. Beat on low for 1 minute. Scrape down the sides of the bowl.

Step 10

Mix in the heavy cream* and another 2 cups of powdered sugar. Beat on low for 1 minute. Scrape down the sides of the bowl.

Step 11

Add the last 2 cups of powdered sugar and the strawberry jam. Beat on low speed until mixed, then beat on medium speed for 1-2 minutes, until the frosting is creamy and smooth, scraping down the sides as needed.

Step 12

Place one cake layer on a cake plate.

Step 13

Spread frosting on top of the first layer. (Add a layer of strawberry jam here, too, if you'd like!)

Step 14

Place the second cake layer on top of the frosting.

Step 15

Use the remaining frosting to frost the top and sides of the layer cake.

Step 16

Optional: Decorate the top middle of the cake with a few tablespoons of strawberry jam and fresh strawberries.

Step 17

Store in an airtight container in the fridge until serving.