In a large mixing bowl, combine 6 ounces of strawberry Jello with 1 cup of boiling water. Stir vigorously for about 2 minutes until the Jello is completely dissolved and the mixture is clear.

Add 1 cup of cold water to the bowl, mixing again until well combined. Refrigerate for approximately 30 minutes, until it begins to set but is not completely firm.

Once slightly set, gently fold in 8 ounces of Cool Whip. Use a spatula or whisk to blend until smooth and creamy.

Prepare a 9-inch springform pan by lightly spraying the inside with cooking spray. Pour in the mixed Cool Whip and Jello, smoothing the top.

Halve 1 pound of fresh strawberries and press them along the inner rim of the pan, cut-side facing inwards.

In a separate bowl, dissolve 3 ounces of strawberry Jello in 1 cup of boiling water. Let it cool, then pour over the set Jello and Cool Whip layers.

Return the cake to the refrigerator and allow it to set completely for about 3 hours.

Carefully remove from the springform pan and serve chilled.