To make the cake:

1. Preheat the oven to 325 degrees Fahrenheit. Spray 3 (9-inch) pans with baking spray with flour. Line the bottom of pans with parchment paper.
2. In the bowl of a stand mixer fitter with the paddle attachment, beat sugar and oil at medium speed until well combined, about 1 minute. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 
3. In a medium bowl, whisk together flour, gelatin, baking powder, and salt. In a small bowl, whisk together milk and strawberries. With mixer on low speed, gradually add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Evenly divide batter among prepared pans. 
4. Bake until a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.
5. Place 1 cooled cake layer on a cake stand. Spread 1 ½ cups Strawberry Cream Cheese Icing between each layer; spread a thin layer of icing on top and sides of cake to crumb coat. Freeze until icing is set, about 45 minutes. Cover remaining icing and refrigerate while cake sets in freezer.
6. Spread remaining strawberry cream cheese icing on top and sides of cake as desired. Refrigerate for at least 1 hour or until ready to serve. 

To make the frosting:

1. Let the strawberries drain on a double layer of paper towels.
2. In the bowl of a stand mixer fitter with a paddle attachment, beat cream cheese, butter, and salt at medium-low speed until smooth, 1 to 2 minutes, stopping to scrape the sides of the bowl as needed. With mixer on low speed, slowly add confectioner’s sugar, about 1 cup at a time, beating until just combined. Add food coloring and beat at medium speed until combined, about 1 minute, stopping to scrape the sides of the bowl as needed. Fold in strawberries by hand.