In a large mixing bowl, combine 6 oz of strawberry Jello mix with 1 cup of boiling water. Stir vigorously until the Jello is completely dissolved.

Add 1 cup of cold water and mix well. Cover the bowl and refrigerate for about 30 minutes, until the mixture is slightly thickened.

Gently fold in 8 oz of Cool Whip until combined. Make sure you don’t deflate the airy texture of the Cool Whip.

Take a 9-inch springform pan, grease it with cooking spray, and pour in the Cool Whip and Jello mixture, spreading it evenly.

Place halved fresh strawberries around the edges of the pan, cut side facing outward.

In a separate bowl, dissolve 3 oz of strawberry Jello in 1 cup of boiling water. Allow it to cool to room temperature.

Pour the cooled Jello over the Cool Whip layer in the springform pan. Refrigerate until set, about 3 hours.

Once set, run a knife around the edges and release the springform pan. Slice the cake with a warm knife and serve chilled.