1. Make cake, in two 9-inch pans, according to package directions. Cool completely.
2. Meanwhile, place the cream cheese in a large mixing bowl and beat, with an electric mixer, on medium, until fluffy and smooth. Add the powdered sugar and beat on low speed for 30 seconds to fully incorporate. Continue to beat on medium speed, scraping down the sides occasionally, until smooth. Add the whipped cream and beat on high speed until fluffy, and stiff peaks form, scraping down the bowl occasionally. Do not over beat.
3. In a small microwavable bowl, heat jelly on high power, for 30 to 45 seconds, stirring every 15 seconds, until the jelly turns to a liquid.
4. Place one cake layer on a serving platter. Using the handle end of a wooden spoon, poke holes into the top of the cake, 1-inch deep and 1-inch apart, cleaning the end of the spoon off as you go. Spoon about a teaspoon of the jelly into each hole. Top the layer with the sliced strawberries. Spoon 1 1/2 cups of frosting onto the strawberries and spread evenly over the top.
5. Place remaining layer on top of cake. Poke holes and fill with jelly as was done with the first layer. Frost sides and top with remaining frosting. Top the cake decoratively with whole strawberries. Refrigerate 2 hours before serving. Store loosely covered in refrigerator. 

Tip:

• To make the jelly-filled pokes in the cake even more vibrant, add a few drops of red food coloring to the jelly.
• To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate. Remove after frosting is complete.