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.
BEST CARROT CAKE EVER
Homeless Boy with One Arm Becomes Town’s Most Successful Businessman– Story of the Day
Rust stains on the balcony, how to remove them: 1 drop and you have solved the problem
Stubborn Stains on Car Seats? The Car Wash Trick to Remove Them
My New Wife Demanded I Use My Late Wife’s Money Left for Our Kids on Her Daughters — My Lesson Was Strict
3 effective tricks to whiten laundry without using bleach