In a large mixing bowl, combine 6 oz of strawberry Jello mix with 1 cup of boiling water. Stir vigorously until completely dissolved, about 2-3 minutes. Add 1 cup of cold water and blend well. Let cool slightly before refrigerating.

Refrigerate the Jello mixture for approximately 30 minutes until it thickens but does not fully set, achieving a consistency reminiscent of egg whites.

Gently fold in 1 cup of Cool Whip into the thickened Jello until the mixture is smooth and creamy, about 1-2 minutes.

Spray a 9-inch springform pan with cooking spray. Pour the Jello and Cool Whip mixture into the pan and arrange halved fresh strawberries around the rim, pressing gently into the mixture.

In a separate bowl, combine 3 oz of Jello mix with 1 cup of boiling water. Stir until dissolved and let cool to room temperature.

Carefully pour the cooled topping mixture over the Jello-Cool Whip layer in the springform pan. Use a spatula to ensure even coverage.

Chill the cake in the refrigerator for at least 3 hours, or overnight, until the layers have set beautifully.

Remove the sides of the springform pan and slice the cake into wedges. Serve chilled for a refreshing treat.