Prepare cake mix according to directions and pour into a 9x13 pan and bake.
While cake is baking, prepare strawberry dessert topping in a medium sauce pan. Add one cup of strawberries, sugar and lemon juice and cook until thickened (about 6 minutes). It will take longer to thicken if using frozen fruit. Once the topping coats the back of a spoon, pour into a heat proof bowl and set aside.
Once the cake is baked, remove from the oven and let cool for about 15 minutes.
Prepare the Jello as box instructs and put into a jar that is easy to pour from.
Slice the rest of the strawberries for the top of the cake.
Once the cake is cooled enough to touch comfortably-warm, but not hot, poke holes in the cake. Use the handle of a wooden spoon and poke in fairly even lines all the way up the cake.
Once the holes are poked, pour the prepared jello over the cake evenly.
Then, spread the strawberry dessert topping evenly over the cake.
Top the cake with the cool whip and the sliced strawberries, then place in the refrigerator for 3 hours so everything has a chance to set.
Serve cold and enjoy!
Variation 1: Pour one cane sweetened condensed milk in the holes before adding Jello. Continue from step 7.
Variation 2: Combine one 8 ox pkg cream cheese with one can of sweetened condensed milk and add to cake before pouring Jello. Continue from step 7.
Nutrition information does not include either of the 2 variations. If you decide to add the optional ingredients, the below nutritional information will change.