1. Prepare the Pans

Heat your oven to 350°F. Coat two 8-inch round pans with grease and line the bottoms with parchment paper for easy release.

2. Mix the Batter

In a large mixing bowl, combine the dry cake mix, strawberry gelatin powder, sugar, and flour. Stir until evenly blended. In a separate bowl, whisk together the water, oil, and eggs. Pour the wet mixture into the dry ingredients and beat on medium speed for about 2 minutes until smooth and fully incorporated. Carefully fold in the chopped strawberries.

3. Bake

Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in the pans for 5–10 minutes before transferring them to a wire rack. Cool completely before frosting.

4. Make the Frosting

Whip the softened butter until creamy and pale. Blend in the strawberry puree until smooth. Mix in 3 cups of powdered sugar. Continue adding more sugar gradually until the frosting reaches a fluffy, spreadable consistency. For thicker frosting (great for piping), add extra powdered sugar one tablespoon at a time. If it becomes too stiff, mix in a small splash of milk to loosen it.

5. Assemble the Cake

Spread about ¾ cup of frosting between the layers. Use the remaining frosting to cover the top and sides.

Pro Tip: Apply a thin crumb coat first, chill briefly, then add the final layer of frosting for a clean, bakery-style finish.