Every year I can't wait for strawberry season so I can make this cake. Out of season, thawed frozen strawberries work just fine. This cake takes a little more time to make but it's well worth the effort. Enjoy!
Preheat oven to 325 degrees. Grease and flour three 9" round cake pans.
In a large mixing bowl, combine 2 sticks butter, gelatin, and sugar. Beat on high speed until fluffy.
Reduce speed to medium. Add egg yolks one at at time, beating well after each addition.
Add sour cream. Mix well.
Add vanilla extract and one teaspoon strawberry extract. Reserve one tablespoon pureed stawberries and add rest to mixture. Mix well.
Reduce mixer speed to low. Sift together flour, baking powder, baking soda, and salt. Add to strawberry mixture alternating with buttermilk begining and ending with flour mixture. Mix until just combined after each addition.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold into batter until fully combined.
Pour batter into prepared pans. Bake for 25 minutes or until inserted toothpick comes out clean. Cool layers in pans for 10 minutes then turn out onto wire racks to cool completely.
In a large mixing bowl add cream cheese, remaining 1/2 stick butter, remaining tablespoon strawberries, and remaining teaspoon strawberry extract. Beat until smooth and creamy.
Turn mixer down and slowly add powdered sugar. Mix on medium low until combined then turn mixer to high and whip for two minutes.
Spread frosting onto cooled cake layers. Slice any leftover strawberries and garnish top and/or sides. Keep cake refrigerated until ready to serve. Store leftovers in refrigerator.