Classic Strawberry Cake with Strawberry Cream Cheese Frosting

For the cake:
Preheat oven to 350ºF. Butter and flour a sheet pan or three 8-inch round cake pans; set aside. In the bowl of an electric mixer using the paddle attachment, macerate all the strawberries; reserve 1/4 cup for the frosting. Add jello, oil, and eggs, beating until well blended. Add cake mix and water and beat until smooth and well incorporated. Pour batter in prepared pan(s) and bake for 30-35 minutes depending on how large your sheet pan is and if you use the round pans, which could take 20-25 minutes. It took mine 30 minutes in the sheet pan. Remove from oven and cool completely before frosting.

For the frosting:
In a bowl of an electric mixer using the wire whisk, cream butter and cream cheese until fluffy, about 3-4 minutes, stopping and scraping down bowl in between beating. Add powdered sugar a cup at a time until all is incorporated. Add vanilla; beat until smooth. Add reserved strawberries and beat until smooth. Add half-and-half a tablespoon at a time as needed until it reaches desired consistency.