A lovely pink strawberry cake with cream cheese frosting.
Preheat the oven to 350 degrees F.
Grease and flour two 9 inch round cake pans.
Using an electric mixer, in a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.
Beat in eggs one at a time, mixing well after each.
In another bowl, sift together the flour and baking powder.
Stir into the batter alternately with the milk.
Blend in vanilla and strawberry puree.
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes or until a tester inserted into the center of the cakes comes out clean.
Allow cakes to cool in their pans for 10 minutes, before removing to a wire rack to cool completely.
Strain pureed strawberries through a sieve into a small sauce pan.
Stir in granulated sugar, Bring to a low boil and let simmer for 10 minutes. Chill until cooled.
Using an electric mixer, in a large mixing bowl cream the butter and cooled strawberry mixture.
Beat in the cream cheese, vanilla and salt until smooth.
Mix in confectioners' sugar 1 cup at a time until frosting is creamy and smooth.
Frost cooled cake layers then garnish with pearl sprinkles.