There are usually beautiful strawberries at the first markets of the season.

1 cup unsalted butter, softened
1-2/3 cups sugar
1 (3-ounce) box strawberry gelatin
3 large eggs
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup finely chopped fresh strawberries
Strawberry Cream Cheese Frosting (recipe follows)
Fresh strawberries for garnish

Preheat oven to 325 degrees. Spray a 13 x 9-inch baking pan with baking spray. 

In a large bowl, beat butter, sugar and gelatin with a mixer at medium speed until fluffy, 3-4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in strawberries. Spread batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, 35-45 minutes. Let cool completely on wire rack. Spread Strawberry Cream Cheese Frosting onto cooled cake. Garnish with fresh strawberries. 

Strawberry Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup finely chopped strawberries
1/2 teaspoon vanilla extract
6 cups confectioners’ sugar

In a large bowl, beat cream cheese and butter with mixer at medium speed until smooth. Add strawberries and vanilla, beating until combined. Gradually add confectioners’ sugar, beating until smooth. 

Recipe by Paula Deen magazine