• Preheat the oven to 350 degrees, and spray a 9x13 baking dish with cooking spray.
• Whisk together the cake mix, pudding mix, and 1/2 c. flour.
• Add in the 4 eggs, 1/3 c. oil, and 1 1/2 c. water, then mix well to combine.
• Beat for about two minutes on medium, scraping the sides every minute.
• Pour into the baking dish, and bake for 26-31 minutes or until a toothpick comes out clean. My oven in this house bakes exceptionally fast, so I usually set my timer for about 23 minutes and then go from there.
• Let the cake cool completely before frosting.

Frosting

• Finely chop the strawberries, then add them to a small saucepan. You can purée them in a food processor if you want it to be smoother, but either way will work. I like the slightly bigger pieces and how it looks when I add it to the frosting, but it's a personal preference.
• Bring the strawberries to a boil over medium heat, then turn it down to low. Let it simmer for about 10-12 minutes, while it thickens and becomes more like a jam. Set it aside and let cool completely.
• While it's cooling, beat the 1/2 c. softened butter and 8 oz. softened cream cheese (full fat) in a mixing bowl until creamy.
• Gradually add the 3-4 cups powdered sugar and mix well. The amount you use will depend on how sweet you want the frosting to be, and the consistency. I start with 3 cups, then add more as needed.
• Add the 1 tsp. vanilla and a dash of salt, then mix until combined.
• Pour in the cooled strawberries, and blend well. Scrape the sides, then beat on medium-high/high until completely incorporated.
• Frost the cake after it's been cooled completely. Top pieces with sliced strawberries.