Strawberry Cakewith Whipped Strawberry Frosting

Preheat the oven to 350°F (350°F).

In a mixing bowl, whisk the softened butter and sugar together until the mixture is light and fluffy.

Add the eggs, strawberry puree, water, strawberry extract, and vanilla extract to the butter‑sugar mixture and whisk until fully combined.

In a separate bowl, whisk together the all‑purpose flour, salt, and baking powder.

Gradually fold the dry ingredients into the wet mixture, mixing just until combined; if desired, add 1 to 2 drops of red gel food coloring.

Pour the batter into a greased or parchment‑lined 8 × 8‑inch square cake pan (or an 8‑ or 9‑inch round pan) and smooth the top.

Bake for 35–38 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely on a wire rack, about 30 minutes.

While the cake cools, prepare the frosting: dissolve the strawberry Jell‑O mix powder in the boiling water, let it cool to room temperature, then chill briefly.

In a chilled bowl, whip the heavy cream until soft peaks form.

Gradually add the chilled Jell‑O mixture and powdered sugar to the whipped cream, continuing to whisk until stiff peaks form.

Once the cake is fully cooled, spread the strawberry whipped frosting evenly over the top and sides of the cake.