In a mixing bowl, beat cake mix, water, oil, and eggs on low speed until moistened. Beat on medium for 2 minutes. Pour into two greased an floured 9 inch baking pans. Bake at 350 degrees for 25-35 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Using a serrated knife, level top of each cake if necessary. Return layers top side up, to two clean 9 inch round baking pans. Pierce cakes with a meat fork at 1/2 inch intervals. Drain juice from strawberries into a 2 cup measuring cup, refrigerate strawberries. Add water to juice to measure 2 cups; pour into saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.
Dip bottom of one pan in warm water for 10 seconds, invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping. Frost cake with remaining whipped topping. Chill at least 1 hour.
Garnish with fresh berries if desired. Refrigerate leftovers