1. Wash and hull the berries and gently puree them in a food processor, blender, or with a hand (stick) blender. You want them to be good and chopped up but not all liquid. You will need 1 cup of this puree for the cake and 2 tablespoons for the icing. If you don’t have enough, add a little water to reach the needed amount.

2. Preheat the oven to 350°F and lightly spray a 9×13-inch baking pan with nonstick cooking spray.

3. In a large bowl with a hand mixer or stand mixer, mix together the cake mix, eggs, and vegetable oil until well combined. Open the gelatin and measure out 1 teaspoon into a small bowl and set aside for the icing. Add the remaining gelatin and 1 cup of the strawberry puree into the batter and mix well.

4. Pour the batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before icing.

5. To make the icing, cream together the butter and cream cheese in a large bowl until smooth. Add vanilla extract and mix well.

6. Gradually add powdered sugar, mixing well after each addition.

7. Add 2 tablespoons of strawberry puree and the reserved 1 teaspoon of gelatin and mix until smooth. If icing is too thin, add more powdered sugar.

8. Spread the icing over the cooled cake and refrigerate. Store for up to 5 days.