Preheat oven to 350.

Wash strawberries and remove stems. Place about 1.5 cups fresh strawberries in a food processor or blender and blend until strawberries are fully pureed. (Depending on the machine you use, you might need to add a tsp or two of water to help get a smooth puree. I don't have to add water when I use my Ninja to puree the berries.)

Set aside remaining 1/2 c fresh strawberries & strawberry puree.

Empty cake mix and jello mix into a mixing bowl. Using a stand or a hand mixer, blend cake mix and jello together while slowly adding in the vegetable oil.

Pour in milk and continue to mix batter.

Add eggs one at a time, mixing between additions.

Mix in the strawberry puree, and pour into a greased 9x13 baking dish.**

Bake in oven for 35-40 minutes. Check cake at 35 minutes with a toothpick. If it comes out clean, go ahead and remove the cake from the oven. If not, give the cake a few more minutes of bake time.

In the meantime, pour sweetened condensed milk and 1 c chocolate chips in a small sauce pan.

Place sauce pan over medium heat on stove top. Stir every minute or two until the chocolate chips are completely melted. Remove from heat and set aside.

Remove baking dish from oven. Using the end of a wooden spoon, poke holes evenly throughout the top of the cake.

Pour melted chocolate chips + sweetened condensed milk mixture evenly over top of cake. Lightly spread with a spatula to get into all of the crevices and edges of cake.

Set cake aside to cool for about 20 minutes.

While the cake is beginning to cool, chop remaining fresh strawberries into small pieces to sprinkle on top of the cake. Once the cake has cooled for about 20 minutes outside of the oven, sprinkle chopped strawberries evenly across the cake. Set cake aside to continue cooling for at least another hour or so before you add the whipped topping.

Using your stand or hand mixer, begin whipping 2 c heavy cream with powdered sugar. Continue to mix until stiff peaks form in the cream - this will probably take at least 3-4 minutes.

Add vanilla and cocoa to whipped cream and blend for another 30 seconds or so until the cocoa is fully mixed with the cream.

(If the cake isn't fully cooled by the time you're finished making the whipped topping, store topping in the fridge until ready to spread on the cake.)

Once cake is fully cooled,*** spread the whipped cream topping across the cake. Sprinkle the remaining chocolate chips evenly across the cake and refrigerate cake until ready to eat.

Slice and serve, perhaps with a fresh strawberry on each piece of cake!