Strawberry Cream Cake

Strawberry Cream Cake for the cake: 1 - package french vanilla or white cake mix (plus eggs or egg whites, oil & water called for on box mix) 4 - eggs (box mix calls for 3 eggs, but add one extra) 1 - cup milk (substituted for the amount of water on box mix) 1/3 - cup oil 1 - 3 oz package strawberry gelatin (Jell-O) 1 1/2 - cups boiling water cream filling: 1 - 8 oz package cream cheese, softened 1 - 8 oz container cool whip whipped topping, thawed strawberry topping: 1 - 16 oz package strawberries, sliced 1 - 14 oz package store bought strawberry glaze or use homemade (recipe below) Preheat oven to 350 degrees. Grease and flour a 13-in. x 9-in. baking pan and set aside. Prepare cake mix according to package directions substituting milk for the amount of water called for on the box mix, add the oil or butter as directed, and add one extra egg. Mix to combine. Pour the batter into prepared baking pan and bake at 350° for 30-35 minutes or until a toothpick inserted comes out clean. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a large fork or wooden skewer. Dissolve strawberry gelatin in boiling water, and gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate cake for 30 minutes. Hull and cut the strawberries in half and then slice. If the strawberries are large cut them into thirds before slicing. In a medium size bowl combine the strawberry glaze and the sliced strawberries, mix and set aside. In a large bowl, using an electric mixer beat the softened cream cheese until fluffy. Fold in whipped topping. Carefully spread over the cake. Top with strawberry mixture and spread evenly over frosting. Cover and refrigerate for at least 2 hours before serving. Refrigerate any leftovers.