Strawberry Jello Cake

INGREDIENTS
Cake Layer
1/2 box yellow or white cake mix +half of ingredients called for on the box
Filling Layer
6 ounces strawberry jello powder
8 ounces whipped cream or topping
10 fresh strawberries halved
Mirror Glaze
3 ounces strawberry jello powder
INSTRUCTIONS
Preheat oven to 350F degrees. Grease the bottom of a 13x9 glass baking dish and set aside.
In a medium bowl, prepare the cake batter according to the instructions on the box. [OR Homemade] In a medium bowl, beat 4 eggs and 1/2 cup white sugar for 5 minutes until fluffy, then fold in 1/2 cup all purpose flour until blended.
Pour cake batter evenly into the prepared pan. Bake for 15-20 minutes until golden and puffy. Remove from the oven and cool in the pan at least 30 minutes.
In a medium bowl, add 6 oz strawberry jello and 2 cups of boiling water. Stir slowly for one minute to dissolve. Then stir in 1 cup of cold water and set aside to cool.
While the cake is cooling, make the filling. The jello mixture can still be liquid or partially set, just not rigid. Mix with the whipped cream in a medium bowl. Once the cake is cool, spread the filling evenly across the cake. Rap the pan on the counter a few times to help level the filling.
Add halved strawberries. (If your filling is too liquid to hold the strawberries, just chill for 10-15 minutes.) Arrange strawberry halves on top of the filling, approx. 4 widthwise by 5 lengthwise. Chill for 1 hour or until set; meanwhile, make the mirror topping.
In a medium bowl, combine 3 oz jello with 1 cup boiling water and stir until dissolved. Add ½ cup cold water and let cool.
Remove the cake from the fridge. Carefully pour jello over the back of a spoon across the top of the filling and over the strawberries. Chill one more hour to set. Serve and enjoy!