• The fresh strawberry puree is simply a cup of blended strawberries. Measure the puree after the strawberries are blended and it should equal 1 cup.
• Preheat the oven to 325ºF. Grease and flour two 8" round cake pans (*see instructions below for 9x13 cake pan*).
• In the bowl of a stand mixer, combine the cake mix, dry gelatin, milk, oil, eggs and fresh strawberry puree. Beat on low speed until mixed, then beat on medium speed for 2 minutes, scraping the sides of the bowl as needed. 1 box white cake mix, 1 package strawberry flavored gelatin, 1/2 cup 2% milk, 3/4 cup vegetable oil, 4 large eggs, 1 cup fresh strawberry puree
• Divide the cake batter evenly between the two prepared pans. Bake for 29-33 minutes, or until the top of the cake bounces back when you touch it.
• Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.

For the Frosting:

• In the bowl of a stand mixer, cream the room temperature butter for 1-2 minutes until nearly white in appearance. 1 1/2 cups salted butter
• Add 2 cups of powdered sugar and the vanilla extract. Beat on low for 1 minute. Scrape down the sides of the bowl. 6 cups powdered sugar, 2 teaspoons vanilla extract
• Mix in the heavy cream* and another 2 cups of powdered sugar. Beat on low for 1 minute. Scrape down the sides of the bowl. 1/3 cup heavy cream
• Add the last 2 cups of powdered sugar and the strawberry jam. Beat on low speed until mixed, then beat on medium speed for 1-2 minutes, until the frosting is creamy and smooth, scraping down the sides as needed.

To Frost the Cake:

• Place one cake layer on a cake plate. Spread frosting on top of the first layer. (Add a layer of strawberry jam here, too, if you'd like!)
• Place the second cake layer on top of the frosting. Use the remaining frosting to frost the top and sides of the layer cake.
• Optional: Decorate the top middle of the cake with a few tablespoons of strawberry jam and fresh strawberries.