Strawberry cake with white chocolate

           ° 1 cup soft butter
           ° 2 cups cake flour
           ° 3 t baking powder
           ° 1 box of jello mix strawberry flavor
           ° 4 large eggs
           ° 1 cup milk
           ° 2 t vanilla
            °½ cup strawberries, stalked and mashed
           ° 3 cups powdered sugar
           ° 4 oz soft cream cheese
           ° 3 t heavy cream
           ° 12 oz white chocolate chips


The first step:
Preheat oven 350*, placing oven rack in middle
In a large bowl, combine 1 cup softened butter, strawberry jelly mixture, and sugar until well combined.
The second step:
Add the flour, eggs, vanilla, mashed strawberries, baking powder and milk
Beat until smooth
Third step:
Divide evenly between two floured and floured round trays
Bake for 30 to 35 minutes, until a toothpick comes out clean
The fourth step:
Put the molds on a cooling rack, when the scones are still slightly warm, wrap them in plastic wrap, (pan and all) then wrap in aluminum foil and put in the freezer for a few hours. 
Remove from the freezer, remove one layer from the tray and place on a cake plate
Fifth step:
In a saucepan, combine white chocolate chips, cream cheese, and 3 tablespoons of heavy cream
Stir constantly until cream cheese and white chocolate chips are melted
Sixth step:
Remove from heat and slowly pour into a mixing bowl
Add powdered sugar until you get the desired consistency. Keep adding a little at a time.
Seventh step:
Place a layer of frosting on the first layer of cake
Put the second layer of cake on top
Put icing on top and put some chopped strawberries on a small amount of spiral icing