Step 1

Preheat the oven to 350 degrees Fahrenheit and grease a 9x13 inch baking pan with cooking spray.

Step 2

In a large mixing bowl beat together the cake mix, eggs, 1 ½ cups of heavy cream and vegetable oil with a hand or stand mixer until fully smooth.

Step 3

Spread the cake batter into the prepared baking pan and bake for 30-35 minutes or until the top bounces back when gently tapped or a toothpick comes out of the middle of the cake with only a few crumbs. Do not overbake

Step 4

Remove the cake from the oven and let it cool for 20 minutes.

Step 5

Once the cake has cooled for 20 minutes, poke several large holes all over it with the bottom of a stirring spoon. Do not poke all the way to the bottom of the cake, only poke about ¾ of the way down.

Step 6

Pour the strawberry gelatin powder into a medium sized mixing bowl and whisk in the boiling water until dissolved.

Step 7

Gradually add in the remaining 1 cup of heavy cream, whisking constantly, until it is all added and combined. You should have a dark pink, creamy liquid.

Step 8

Pour the warm mixture over the cake slowly, being sure to fill the holes as much as possible and avoiding the edges of the cake.

Step 9

Spread any remaining liquid sitting on the top of the cake into the holes.

Step 10

Cover well and place in the refrigerator for 2-4 hours or overnight.

Step 11

When ready to cut and serve the cake, remove from the refrigerator, uncover and spread the whipped topping all over the top.

Step 12

Place the cookies in a food processor and pulse 1-2 times to begin to crush them.

Step 13

Pour in the strawberry syrup and pulse several more times until the cookies are roughly crumbled and the syrup is mixed in. You will have a white and pink crumble mixture.

Step 14

Sprinkle the topping evenly over the whipped topping, spreading gently if necessary to reach all the edges, and then cut and serve with fresh strawberries and whipped topping, optional.