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Bake the cake in a 9x13-inch pan according to the instructions on the box. Remove from the oven and cool the cake in the pan for 15 minutes.
Pierce the cake with a fork at ½-inch intervals.
In a 2 cup glass measuring cup, mix the dry Jello with 1 cup boiling water. Stir for 2 minutes until completely dissolved. Stir in cold water.
Carefully pour the Jello over the cake, making sure to pour over all the fork holes. Then refrigerate the cake for at least 3 hours.
After the cake has chilled, frost with the Cool Whip and garnish with strawberries. Refrigerate until ready to serve.