In a large bowl, combine 6 oz of strawberry Jello mix with 1 cup of boiling water. Stir until fully dissolved and add 1 cup of cold water. Let cool for 30 minutes until slightly set.

Gently fold in 8 oz of Cool Whip until smooth. Aim for a uniform consistency without overmixing.

Spray a 9-inch springform pan with cooking spray. Pour the Cool Whip and Jello mixture into the pan and arrange halved fresh strawberries around the edge.

In a separate bowl, combine the remaining 3 oz of strawberry Jello with 1 cup of boiling water, stir until dissolved, and let cool to room temperature. Pour over the Cool Whip layer.

Cover with plastic wrap and refrigerate for at least 3 hours or until fully set before serving.