Strawberry Cake

1 package french vanilla cake mix (I use Pilsbury with the extra pudding)
1 package strawberry gelatin (3 oz)
1 cup chopped fresh strawberries
3/4 c. milk
3/4 c. vegetable oil
4 large eggs
24 strawberry slices, for garnish

Preheat oven to 350. Grease 2 9-inch round baking pans. Place the cake mix, gelatin, strawberries, milk, oil, and eggs in a large mixing bowl. Blend on low speed for about 30 seconds. Stop machine and scrape down the sides of the bowl. Increase the mixer speed to 2 minutes. Divide the batter into the prepared baking pans.Bake the cakes until they are lightly golden and spring back when lightly pressed with your finger, 25-30 minutes. Remove the pans from the oven and place them on wire racks to cool. Remove the cakes from the pan and let them cool COMPLETELY on wire racks before frosting.

Strawberry Cream Cheese Frosting
1 package (8 ounces) cream cheese, room temperature
4 table spoons butter, room temperature
3-3 1/2 cups powdered sugar
1/2 cup mashed and drained strawberries (make sure you drain the strawberries otherwise the frosting will be too runny)

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speen until combined. Stop machine and add 3 cups of powdered sugar and the drained strawberries. Blend the frosting on low until the sugar is incorporated. Increase the mixer speed to medium and blend the frosting until fluffy, 30-45 seconds longer, adding extra sugar in needed.