NOTE: The icing recipe makes 5 cups, which is enough for a cake. Half the recipe for a loaf bread or bundt cake.
Preheat oven to 350. Spray loaf pan with non-stick baking spray. Set aside. I used a 9×5 loaf pan.
In a large bowl, beat butter, sugar, and gelatin with a mixer at medium speed until fluffy, 3-4 minutes.
Add eggs, one at a time beating well after each addition. With mixer on low speed, gradually add flour to butter mixture alternating with buttermilk, beginning and ending with flour, beating just until combined after each addition.
Add strawberries and vanilla. Pour into pan.
Bake 45-55 minutes until wooden toothpick inserted in center come our clean. Let cool for 10 minutes then remove from pan. Let cool completely before topping with frosting.
While cake is baking prepare frosting. In a food processor pulse strawberries until smooth. If you do not have a food processor finely chop strawberries.
In a large bowl beat cream cheese and butter with a mixer at medium speed until smooth. Add confectioners sugar, vanilla, salt and half remaining strawberry mixture. Gradually beat in enough remaining strawberry mixture until frosting reaches a spreadable consistency.
Recipe Type: Dessert
Make sure refrigerated ingredients are at room temperature.
The icing recipe makes 5 cups, which is enough for a cake. Half the recipe for a loaf bread or bundt cake.