• Preheat the oven to 350℉. Spray a 9x13 inch cake pan with nonstick cooking spray. Set aside. 

Make The Strawberry Cake

• In a large mixing bowl using an electric hand mixer (or use the bowl of a stand mixer with the paddle attachment), add the white cake mix, strawberry jello powder, large eggs, pureed strawberries, and vegetable oil.

  Beat on medium-low speed, increase speed as needed, until combined and fluffy. About 1-2 minutes. 
  1 box (15.25 oz) white cake mix, 3 large eggs, 3/4 cup vegetable oil, 1 box (3 oz) strawberry Jello, 1 cup pureed strawberries
• Evenly spread the strawberry cake batter into the prepared pan. 
• Cook for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean with moist crumbs. 
• Let the cake cool completely to room temperature on a wire cooling rack. Once the cake is completely cooled, you can prepare the frosting and frost the cake. 

Make The Whipped Strawberry Frosting

• In a large bowl, beat the cream cheese until it's creamy and smooth with no lumps.
  1 bar (8 oz) cream cheese
• Add the Cool Whip, powdered sugar, and pureed strawberries and beat on low speed until combined well and fluffy. 
  1 carton (8 oz) Cool Whip, 1/2 cup powdered sugar, 1/3 cup pureed strawberries
• Use a spatula or icing spatula to evenly spread the frosting on top of the cake. 
• The cake can be served right away, but I recommend covering the cake pan with a lid and refrigerating for several hours, or even overnight, for the best results as this cake is much better chilled.

  ^{*Do not add any garnishes (whipped cream or sliced strawberries) until right before serving.}