Fresh Strawberry Sheet Cake

Preheat oven to 325˚F. Spray a 13×9-inch baking dish with baking spray with flour.

In a large bowl, beat butter, granulated sugar, and gelatin with a mixer at medium-high speed until smooth and fluffy, 4 to 5 minutes, stopping to scrape the sides of the bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed just until combined after each addition. Stir in chopped strawberries. Spread batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool completely.

In a large bowl, beat cream cheese, butter, vanilla, and salt with a mixer at medium speed until smooth and creamy, about 2 minutes, stopping to scrape sides of bowl.

Gradually add confectioners’ sugar, beating at low speed until smooth, stopping to scrape the sides of the bowl. Add strawberries; beat at medium speed until fluffy, about 1 minute.

Spread frosting onto cooled cake. Garnish with strawberries, if desired. Cover and refrigerate for up to 3 days.