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Bake cake as directed and cool. Dissolve Jello in water and add frozen block of strawberries, stirring to break up and mix berries. Place cake widest side down on serving plate. Cut a 1-inch layer from the top and set aside. Cut around cake 1 inch from outer edge to 1 inch from bottom. Gently remove the section of cake between the cuts, tearing it into small pieces. Fold pieces into strawberry mixture and pour it into cake shell. Place cake layer ontop. Whip cream until thick. Stir in sugar and a few drops of red food coloring until pink. Spread sweetened whipped cream over top and sides of cake. Decorate with whole strawberries. Refrigerate until served--at least 1 hour. A favorite shortcake variation at the Grant Hunter house.