Preheat your oven to 350°F (175°C). Lightly spray a 9x13-inch baking dish with nonstick spray.

Make the Cake Batter: In a large mixing bowl, combine: 1 box yellow cake mix, ½ cup melted butter (used in place of oil), 1 cup water, 3 eggs, 1 tsp vanilla extract

Mix with an electric mixer until smooth.

Pour the batter into the prepared baking dish and bake according to package instructions (22-25 minutes).

Once baked, let the cake cool slightly.

Use the handle of a wooden spoon to poke about 50 holes, spacing them 1 inch apart and ¾ of the way down (without going through the bottom).

In a small pot, boil 1 cup of water and dissolve 1 box strawberry Jell-O.

Evenly pour the Jell-O mixture into the holes.

Cover with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the Jell-O to set.

Spread 1 can strawberry fruit filling evenly over the cake.

Top with a smooth, even layer of Cool Whip. Refrigerate for 1 more hour before serving.

Slice into 12-16 squares and garnish with fresh strawberries.