Preheat the oven to 350 degrees F and spray a 9X13 baking pan with a non stick cooking spray.

Place the strawberries in a food processor or blender until they are pureed. You will need 1 cup of the puree for the cake and 2 Tbsp for the frosting, so measure the puree and if more is needed mix in water until you have the full amount needed for this recipe.

In a large bowl mix together the cake mix, eggs, jello mixture and vegetable oil with a hand held mixture or a stand up mixer until well combined. Then stir in 1 cup of the strawberry puree.

Pour the cake batter into the prepared pan and cake uncovered for 30-35 minutes until a toothpick inserted into the middle of the cake comes out clean. Place the cake on a wire rack and cool completely before frosting.

To make the frosting, beat together the butter, cream cheese and vanilla extract with a hand held mixer or stand up mixer until the mixture is combined and smoothed. Then add in the powdered sugar, 1 cup at a time mixing well before the addition of each cup. Then stir in 2 Tbsp of the strawberry puree by hand. Note: Add more powdered sugar if the frosting is too thin.

Spread the frosting over the cake once it has cooled.