2. Puree roasted strawberries in a food processor or blender until smooth. Set aside. Grease a square baking dish (8 x 8) with cooking spray, line with parchment paper and turn down oven to 325 degrees.
4. In a large bowl, cream together butter and sugar free sweetener using an electric mixer until fluffy (about 3-5 minutes). Add eggs, ¼ cup reserved strawberry puree and vanilla. Mix until combined.
6. Pour cake batter into the prepared baking dish and bake in the oven at 325 degrees for 33-35 minutes or until cake is set in the middle. Remove from oven and let cool completely before frosting.
7. Combine softened cream cheese and softened butter to a medium bowl. Beat until fluffy (2-3 minutes) then slowly mix in powdered sweetener and remaining strawberry puree. Mix until smooth. Spread on top the cake once the cake is cooled.