Instructions

To make the cake:

1. Preheat the oven to 350 F. Spray 13 x 9– inch pan with cooking spray and line with parchment paper leaving an overhang the sides. Spray the paper with cooking spray and set aside.
2. Stir together flour, cornstarch, baking soda, salt and strawberry flavored gelatin, set aside.
3. Beat the butter at medium speed until creamy, then add sugar and continue beating until light and fluffy.
4. Add one egg at the time and beat well. Mix in vanilla and lemon juice.
5. Add half of the flor mixture, mix to combine, add milk and mix to combine, then add remaining flour mixture and mix just until combine. Mix in a few drops of food coloring if desired. Finely, fold in strawberries.
6. Pour the batter in prepared pan and bake about 30-40 minutes or until the toothpick inserted in the center comes out clean. If it starts browning too quickly, tent the top with aluminum foil.
7. Cool in the pan for half an hour, then transfer to a wire rack to cool completely.

To make the frosting:

1. Beat heavy cream and lemon juice until soft peaks form. Gradually add ½ cup of powdered sugar and beat until stiff peaks form. Set aside.
2. In another bowl, beat softened cream cheese, ½ cup of powdered sugar and vanilla until smooth. Mix in strawberries and a few drops of food coloring if desired.
3. Fold half of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Spread onto cooled cake.
4. Before serving, garnish with fresh strawberries if desired.