Step 1

Set the oven rack to the middle position and preheat oven to 350°F. Spray a half-size (18x13x1-inch) rimmed baking sheet with nonstick baking spray. Set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Gradually add the sugar and continue beating until light in color and fluffy, about 3 minutes.

Step 3

Beat in eggs, one-at-a-time, until well combined.

Step 4

Beat in the lemon juice and vanilla.

Step 5

In a separate large bowl, whisk together the flour, gelatin powder, baking soda and salt.

Step 6

Turn mixer to low speed. Starting with the flour mixture, beat in the flour and buttermilk alternately to the butter mixture in 5 additions (beginning and ending with flour) beating just long enough after each addition to be blended.

Step 7

Gently fold in the strawberries.

Step 8

Spread batter into the prepared baking sheet.

Step 9

Bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean.

Step 10

Cool the cake on a cooling rack before frosting.

Step 11

While the cake cools, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium speed until creamy and lighter in color, about 2 minutes.

Step 12

Beat in the fresh lemon juice, lemon zest, and mashed fresh strawberries just until blended.

Step 13

Turn the mixer to low speed and slowly add enough powdered sugar until the desired consistency is achieved. If the mixture is too thick, add more lemon juice or mashed strawberries.

Step 14

Frost the cooled cake with the strawberry cream cheese frosting, slice, and serve.