Step 1

Preheat oven to 350°F. Spray a 9x13 inch baking pan with nonstick cooking spray.

Step 2

In a large bowl, whisk together the cake and jello mixes. Add in the cubed butter and use a hand mixer or stand mixer to work the butter into the dry mixes. Pour in milk and oil and mix on low speed until fully incorporated. Add in eggs one at a time, mixing well after each addition. Fold in the chopped strawberries.

Step 3

Pour the batter into the prepared pan. Bake in preheated oven for 38-40 minutes. Place cake on a wire rack and allow it to cool completely before frosting.

Step 4

Once the cake has cooled to room temperature, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream together cream cheese and butter until well combined, about 5 minutes, scraping the sides of the bowl with a spatula as necessary.

Step 5

With the mixer on low, gradually add the powdered sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn the mixer to medium speed and mix for approximately 5 more minutes, scraping the sides and bottom of the bowl with a spatula as necessary.

Step 6

Frost cake and place the cake in the refrigerator for at least 4 hours. If desired, top with fresh strawberries just before serving.