Strawberry Cake

Makes 1 half sheet pan (32 servings)
1 cup butter, softened
2 cups sugar
2 large eggs
2 tsp. fresh lemon juice (about 1/2 lemon)
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
2 Tbsp. strawberry-flavored gelatin
1/2 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
2/3 cup chopped fresh strawberries*
Strawberry Frosting

1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon juice and vanilla. Beat in flour and next 4 ingredients until blended. Stir in strawberries. Pour batter into a parchment paper-lined half sheet pan.
2. Bake at 350° for 25 minutes or until done. Cool completely, and spread with Strawberry Frosting.

*You will need 8 oz. strawberries for 1 batch cake and frosting.

Strawberry Frosting:
1 (8-oz.) package cream cheese, softened
2/3 cup granulated sugar
1/4 cup fresh lemon juice (about 2 lemons)
2/3 cup chopped fresh strawberries
1 1/2 cups heavy cream

1. Beat cream cheese and sugar until smooth; add lemon juice and strawberries; beat until blended.
2. Beat cream with a mixer until foamy; increase speed to medium-high, beating until stiff peaks form. Fold cream mixture into cream cheese mixture.