Preheat oven to 350 degrees. Grease and flour 2 8 inch cake rounds or a 9 by 13 inch pan
Puree your strawberries, transfer to a small saucepan and boil gently until reduced by half (about 20 minutes). Cool completely. You want to end up with about 1/2 cup pureed strawberries --->TIP: double your strawberries if you want to make the strawberry frosting. You'll save yourself the step of doing those later!
Add butter, sugar, vanilla, and jello to a large mixing bowl. Beat until smooth.
Add eggs one at time beating between each egg.
In a separate bowl mix flour, salt, and baking powder.
Add milk and flour alternately to the butter mixture. Beat well after each addition.
Gently fold in strawberry puree.
Pour into prepared cake pans.
Bake for 35-40 minutes or until toothpick in the center comes out clean.