Mixing the batter

Preheat your oven to 350°F and grease a 9×13 baking dish. Cream the softened butter, sugar, and strawberry jello until light and fluffy. This should take about 2-3 minutes—don’t rush it, as this step helps create a tender cake.

Next, add the eggs one at a time, mixing well after each. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combining everything

Add half of the dry ingredients to the butter mixture and mix gently. Pour in all of the buttermilk, then mix again. Finally, add the rest of the dry ingredients and mix until just combined. Stir in the fresh strawberry puree until the batter is smooth and beautifully pink.

Baking

Pour the batter into the prepared dish and bake for 38-42 minutes. Start checking at 38 minutes—if a toothpick comes out clean, it’s done! Let the cake cool completely before frosting.

Making the frosting

Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing well between additions. Stir in the vanilla and strawberry puree, beating until fully combined. If the frosting is too thin, add more powdered sugar until it reaches a spreadable consistency.

Frosting the cake

Once the cake is completely cool, spread the frosting evenly over the top. For an extra decorative touch, add fresh strawberry slices or sprinkles.