In a large mixing bowl, combine 6 oz of strawberry Jello mix with 1 cup of boiling water. Stir until dissolved, about 2-3 minutes.

Add 1 cup of cold water to the Jello mixture, stirring gently to combine. Chill until slightly set, about 30 minutes.

Fold in 8 oz of Cool Whip gently until smooth and creamy.

Spray a 9-inch springform pan with cooking spray. Pour the creamy mixture into the pan, smoothing the top with a spatula.

Cut fresh strawberries in half and arrange them around the edge of the mixture, cut side facing out.

In a separate bowl, mix 3 oz of strawberry Jello with 1 cup of boiling water. Stir until dissolved, let cool, then pour over the Cool Whip layer.

Chill the cake until fully set, at least 3 hours.

Carefully remove the sides of the springform pan and place the cake on a serving platter.