• Preheat oven to 350 °F. Lightly grease 2 (9-inch) round cake pans.
• In a large bowl, combine 1 box white cake mix and 1 box strawberry-flavored instant gelatin. Add pureed (15 oz) 15 oz frozen strawberries in syrup, 4 large eggs, 1/2 cup vegetable oil, and 1/4 cup water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
• Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

• In a large bowl, beat 1/4 cup butter and 8 oz softened cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of strawberry puree and the 1/2 tsp strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add 7 cups confectioner’s sugar, beating until smooth.
• Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.