Preheat the oven to 350 degrees Grease and flour three 9-inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Add egg yolks, beat until well combined.
In a medium bowl, combine the sifted flour and baking powder; add to the batter alternately with the milk, beating after each addition. Add vanilla and strawberry puree, beat until well combined.
In a separate bowl, beat egg whites until soft peaks form. Fold into batter, until just combined. Divide the batter evenly between the prepared pans.
Bake for 20 to 25 minutes or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Fill the layers with strawberry jam and frost with our Cream Cheese or Vanilla frosting. Decorate with fresh strawberries.