Preheat your oven to 350°F (175°C). Lightly spray two 8x8-inch baking pans with non-stick spray or Baker’s Joy to ensure easy release.

In a large mixing bowl, using a hand or stand mixer, combine the white cake mix, eggs, milk, and vegetable oil. Mix until well blended.

Add in the 1 cup of mashed (or finely chopped) strawberries and the dry strawberry gelatin powder. Mix on medium speed for about 3 minutes, pausing once or twice to scrape down the sides of the bowl to ensure everything is fully incorporated.

Divide the batter evenly between the prepared pans, smoothing the tops.

Bake for 30 to 33 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake layers cool in the pans for about 10 minutes before carefully transferring them to a wire rack. Allow the cakes to cool completely before applying any frosting.

In a mixing bowl, beat the butter on medium-high speed until smooth and creamy, about 2 minutes.

Add in the powdered sugar, followed by the freeze-dried strawberry powder or the fresh/frozen strawberry puree—or a combination of both.

Pour in the heavy cream (or whole milk) and vanilla extract. Beat the mixture on low speed for 30 seconds to combine, then increase to high speed and beat for another 2 minutes until fluffy and smooth.

If the frosting is too thick, add 1 to 3 more tablespoons of heavy cream or milk, a little at a time, until you reach your desired consistency.

For a tangy twist, add 8 ounces of softened cream cheese to the frosting. Make sure the cream cheese is smooth and lump-free before incorporating it. You can mix it separately first or beat it directly into the butter before adding the remaining frosting ingredients.