For the Cake:

Cup of Yum
1. Preheat the oven to 350 degrees Fahrenheit.  Grease two 9 inch cake pans and line them with parchment paper.
2. Puree the frozen strawberries for the cake and frosting in a food processor or blender.
3. In a large mixing bowl, whisk together the cake mix and the strawberry Jell-O mix.
4. Add in 15 ounces of the strawberry puree, eggs, oil and water.  Mix with a hand held mixer until smooth and combined.
5. Pour the batter evenly into the prepared cake pans and bake for 20-25 minutes until a toothpick inserted into the center of the cakes comes out clean.
6. Let the cakes cool in the pan for approximately 10 minutes.  Then remove the cakes from the pans and allow them to cool completely on a wire rack.

For the Frosting:

1. In a large mixing bowl, beat together the butter and cream cheese with a hand held or stand up mixer until smooth and creamy.
2. Add in the remaining strawberry puree and mix until combined.
3. Reduce the mixer speed to low and then gradually add in the powdered sugar (1 cup at a time) until the frosting is smooth and combined.
4. Place one of the cakes on a serving plate.  Top the cake with approximately 1/3 of the frosting.
5. Place the 2nd cake on top and use the remaining frosting to frost the sides and the top of the cake.
6. Refrigerate the cake until ready to serve.