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1
Preheat the oven to 350F.
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2
Butter and flour a 13 x 9 x 2-inch nonstick cake pan.
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3
In the bowl of an electric mixer fitted with the paddle attachment, beat together the cake mix, flour, eggs, 1 cup water, and the oil at low speed until mixed well.
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4
Increase the speed to medium-high, and beat for another 4 minutes, until the batter is smooth and glossy.
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5
Pour the batter into the pan, and bake for 35 to 40 minutes.
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6
Cool the cake on a wire rack.
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7
While the cake cools, combine the strawberries, cognac, and granulated sugar in a medium bowl, and allow them to set for 20 minutes.
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8
Pour the cream into a bowl, then add the confectioners sugar and vanilla, and beat on medium-high until stiff peaks form.
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9
Cover the whipped cream, and refrigerate.
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10
Run a butter knife around the rim of the cake.
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11
Prepare the Jell-O according to the package instructions, and allow it to chill for at least 20 minutes, until it is thickened but not firm.
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12
Using a straw, poke holes all over the cake.
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13
Pour the Jell-O on top of the cake and into the holes.
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14
Spread the macerated strawberries on top of the cake in an even layer.
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15
Use a rubber spatula to spread a layer of whipped cream on top of the strawberries.
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16
Garnish with fresh strawberries, as desired, and refrigerate for at least 4 hours.
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17
Serve this cake straight from the pan, and refrigerate any leftovers.
