Method:

• Heat oven to 350°F (180°C) or 325°F (160 °C) for dark or non-stick pans). Grease bottoms and sides of two 8-inch (20 cm) or 9-inch (23 cm) round baking pans or spray with non-stick cooking spray. In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pans.
• Bake as directed on package for 8-inch (20 cm) or 9-inch (23 cm) round baking pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, gently rinse strawberries and dry on paper towels (berries must be completely dry). Line baking sheet with waxed paper. In small saucepan, melt white chocolate chips and oil over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into chocolate chip mixture; allow excess to drip back into saucepan. Place on waxed paper lined baking sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.
• Split each cake horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup (75 mL) of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup (75 mL) jam. Add top of second layer, cut side up; spread with remaining 1/3 cup (75 mL) jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Garnish the cake with dipped strawberries just before serving. Store in refrigerator.