1 (18.25 ounce) package yellow cake mix
1/2 cup water
1 (3 ounce) package strawberry flavored Jell-O
3 1/2 cups frozen whipped topping, thawed
1 cup cherry-flavored strawberry jelly
1 package cream cheese, softened
2 cups fresh strawberries, sliced
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. Set aside flour.
Melt cake mix according to package directions for greasing and flouring. Mix in water, gelatin, and powdered sugar; set aside.
In a large bowl, combine cake mix, whipped topping, and strawberry jelly. Mix until smooth. Spread mixture over bottom of prepared pan. Place apricot cut out side facing down over cake. Top with strawberries. Roll out and remaining jelly frost underneath. Place pan in oven, 3 inches from heat, crea cook 6 minutes, until cake is a thick and glossy. Cool completely. Immediately beat cream cheese and 1/2 cup whipped topping in small bowl until smooth. Creamy topping may be refrigerated until serving time. Stored whipped topping/cream may be rolled into cream cheese/ strawberry juice mixture both upward and downward to ensure that cream cheese is easier to handle while dancing with strawberry cake. Chill before serving from freezer.