1. Preheat oven to 350 degrees.  Spray a 9x13 inch baking dish with butter spray.  Line baking dish with parchment paper with the long sides extend 2-3 inches, so that it will be easy to use the paper as handles when removing cake from pan after cooking.  Spray parchment paper with butter spray.

2. In a stand mixer, on high speed, beat butter until creamy.  On medium high speed, slowly add sugar, then continue to beat 4-5 minutes until its fluffy.  Add eggs, one at a time, and beat after each addition until they're incorporated.  Do not overmix.  Add lemon juice and vanilla and mix in.

3. In a small bowl, combine flour, strawberry jello powder, baking soda, and salt.  Add the flour mixture to butter mixture, alternating with buttermilk, beginning and ending with the flour mixture.  Mix until just combined.  Gently stir in strawberries.

4. Pour batter into prepared baking pan and bake in preheated oven for 30-40 minutes, or until a toothpick inserted in center of cake comes out clean.  Cool cake completely.  Lift cake out of pan, using the parchment paper handles.

Frosting

1. In large bowl, beat the cream cheese with ⅓ cup of sugar until mixture is smooth.  Fold in chopped strawberries.

2. In large bowl, beat the heavy cream and lemon juice until mixture is frothy.  Continue beating on medium-high speed and gradually add the remaining ⅓ cup sugar.  Beat until mixture forms stiff peaks.  

3. Fold half of the whipped cream mixture into the cream cheese mixture until just incorporated.  Fold in the rest of the whipped cream mixture.  Immediately spread the top and sides of the cake with frosting.  Enjoy!