Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean when inserted into the middle of the cake. Cool for 10 minutes. Remove from pans to wire rack and cool completely before frosting the cake.
Beat butter at medium speed until light and fluffy. Begin adding powdered sugar, alternately with the chopped strawberries mixing well until desired spreadable texture.
***Note; you may not need all of the powdered sugar or the strawberries but you will use most of them. The juice from the strawberries will dictate the exact quantities you use. If frosting is too thin, add more powdered sugar. If frosting is too thick, add more strawberries.