Preheat the oven to 350 degrees. Line 2 12 cup muffin tins with cups.

In the bowl of an electric mixer, whisk together cake mix, jello, flour, baking powder, and sugar.

Add the vegetable oil and beat on medium speed until well combined. Add the eggs, one at a time, beating well after each addition and scraping the bowl as needed.

Add the strawberries, and beat a final time, scraping the bottom and sides of the bowl, until batter is well combined.

Spoon the batter into the prepared cupcake liners, filling them about ⅔ of the way full. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean.** Allow to cool for a few minutes, then remove the cupcakes to a wire rack to cool completely.

Add the entire bag of strawberries to a food processor or blender. Blend until it's in a fine powder. Wait one minute for the powder to settle before removing the lid.

In the bowl of an electric mixer, beat the butter until light and fluffy.

Add the strawberry powder and beat until incorporated. Slowly add in the powdered sugar, about a cup at a time, beating after each addition, and scraping the bowl as needed.

Add the vanilla extract and 2 Tablespoons of the heavy cream. Test for thickness. If needed, add a little more cream.

Place the buttercream in a piping bag fitted with a Wilton 2 tip. Pipe frosting on the cooled cupcakes. ***This frosting recipe makes enough to frost 24 cupcakes with a shallow layer. If you prefer tall frosting swirls, times the recipe by 1.5 (measurements below).