Step 1

Preheat the oven to 350°F and start by making the strawberry puree. Wash, remove the stems, and quarter the strawberries. Add the strawberries to a food processor and pulse for several seconds until the strawberries have broken down into a puree.

Step 2

Add the pureed strawberries along with 2 Tbsp of sugar and a pinch of salt to a small pot over medium-low heat. Simmer the strawberries for 20-25 minutes, stirring occasionally, until the strawberry puree has reduced by about half. You should end up with 1 cup of reduced strawberry puree. Transfer the reduced strawberry puree to a bowl and allow it to cool.

Step 3

While the strawberries are simmering, in a large bowl whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, and salt).

Step 4

In a separate large bowl, whisk together the granulated sugar, vegetable oil, eggs (2 at a time) and vanilla extract until well combined.

Step 5

Now add in the strawberry gelatin and ¾ cups of the strawberry puree. Stir together until combined (save the rest of the strawberry puree for the frosting).

Step 6

Next add the dry ingredients to the same bowl as the wet ingredients and pour in the milk. Stir together until just combined. Be careful not to overmix at this point.

Step 7

Pour the batter into a greased 9x13” baking dish and bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Step 8

Remove the cake from the oven and allow it to cool completely at room temperature before frosting.

Step 9

To make the frosting, combine the cream cheese and salted butter in a large bowl using a handheld mixer until smooth. Then add the powdered sugar (1 cup at a time), vanilla extract, and ¼ cup of the strawberry puree. Blend together until creamy and smooth.

Step 10

Once the cake has cooled, spread the fresh strawberry frosting on top. Feel free to garnish with extra fresh strawberries (optional) and enjoy!