Make the chocolate cake according to the directions on the box. Bake in 2-8” round cake pans. Cool completely.
Whip the 4 cups of whipping cream with the 4 oz. box of strawberry Jell-O until stiff peaks form. Fill and frost the 2 cake layers with the whipped cream-strawberry mixture.
Place some washed and dried whole strawberries on the top of the cake for decoration. Make sure the strawberries are completely dry; ones with moisture on them will make the whipped cream break down.
You can also make a strawberry buttercream frosting using 1 pound confectioner’s sugar, 1 stick soft butter and 1- 4 oz. box of strawberry Jell-O. Beat this mixture together with an electric mixer until it’s very smooth and creamy.