For the cake: Wash and hull the strawberries. Puree in a food processor or blender. Be careful to not puree until liquid. You just want them to be good and chopped up. You will need 1 cup of strawberry puree for the cake. You may have a little extra.
Preheat the oven to 350 degrees. Lightly spray a 9X13 baking pan with nonstick cooking spray. In a stand mixer, or a large bowl with a hand mixer, mix together the cake mix, eggs, and vegetable oil until well combined. Add the gelatin and 1 cup strawberry puree to the batter and mix well.
Pour into the prepared pan and spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before icing.
For the frosting: In a blender, prepare the puree. Place about 1 pint fresh strawberries and 2 tablespoons sugar in a blender. Pulse until almost smooth.
In a mixing bowl, cream butter until light and fluffy.
Beat in 1 cup confectioners’ sugar until just blended. Add 2 tablespoons strawberry puree and the vanilla extract and mix until combined. Continue to add about 2 tablespoons strawberry puree alternating with about 1 cup of confectioners’ sugar, until all ingredients have been added and are well combined and creamy. You may need slightly more than 4 cups of confectioner sugar to achieve the right consistency.
Spread strawberry frosting evenly over the top of the cake. Cut into pieces, serve and enjoy.