1. Preheat the oven to 350°F and grease two 8-inch round cake pans. Line the bottoms with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, salt, and strawberry gelatin.

3. In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract.

5. Add the dry ingredients in three additions, alternating with the milk, and mix just until combined.

6. Fold in the strawberry puree until the batter is smooth and evenly pink.

7. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the cake layers in the pans for 10 minutes, then transfer to a wire rack to cool completely.

9. To make the frosting, beat the butter and cream cheese until smooth. Add the powdered sugar, vanilla, and crushed freeze-dried strawberries, then beat until fluffy.

10. Place one cake layer on a serving plate, spread frosting over the top, add the second layer, and frost the top and sides.

11. Chill briefly for cleaner slices, then serve.