Step 1

Preheat the oven to 350 degrees F.

Step 2

Coat two 9-inch round cake pans with nonstick spray.

Step 3

In a large bowl, add the cake mix and the instant gelatin and whisk to combine.

Step 4

Add 1 package of the puréed strawberries, the eggs, the vegetable oil, and the water to the cake mix mixture and beat with an electric hand mixer until the batter is smooth, about 1-2 minutes.

Step 5

Evenly pour the cake batter into the prepared cake pans and bake until a toothpick inserted into the center of each comes out clean, about 20 minutes.

Step 6

Transfer the baked cakes to a wire rack to cool, about 10 minutes.

Step 7

Flip the cake pans over onto the wire rack and let the cakes cool completely.

Step 8

When the cakes are almost finished cooling, in a large bowl, add the butter and the cream cheese and beat with an electric hand mixer until smooth and fluffy.

Step 9

Add the remaining strawberry purée and the strawberry extract to the butter mixture and beat until well-combined.

Step 10

With the electric mixer still running, gradually add the confectioners' sugar to the frosting mixture and beat until it is smooth and spreadable.

Step 11

Place one of the cakes on a serving plate and spread 1/3 of the frosting over the top.

Step 12

Place the remaining cake on top of the iced cake and spread the remaining icing over the top and sides.

Step 13

Garnish the cake with the fresh strawberry slices.

Step 14

Transfer the cake to the refrigerator to chill, about 45 minutes.

Step 15

Slice and serve.