In a large bowl, beat the cake mix, water, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Using a serrated knife, level the top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.
Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes.
Gently spoon over each cake layer. Chill for 2-3 hours.
Dip the bottom of one pan in warm water for 10 seconds. Invert the cake onto a serving platter. Top with reserved strawberries and 1 cup of whipped topping. Place the second cake layer overtopping.
Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.
Refrigerator, here is a tip to clean it quickly and effortlessly
Cheesy Stuffed Meatloaf Bites
How to clean your shower door so it stays clean 3x longer
BBQ Bacon Cheeseburger Casserole
Vegan Lemonade Cake
During an Argument on the Road, My Husband Threw Me Out of the Car 30 Miles from Home – Karma Had the Last Laugh
MORE AND MORE PARENTS ARE CALLING FOR “OLD SCHOOL” DISCIPLINE IN CLASSROOMS
These Fifth Grade Boys Give A Hilarious Performance At Their School Talent Show
Irresistible Tiramisu Truffles: A Decadent Italian-Inspired Treat