Prepare cake according to package instructions. Take half of the prepared cake mix and put it in another bowl. Mix the dry Jell-O well with the cake batter until well blended and batter has changed colors. Carefully pour both mixes into a 13x9" pan keeping them separated as best as you can (plain batter on one half (the 9" side) and strawberry on the other half). With a spoon, carefully swirl the two together. Do not swirl too much or it will all become uniform and you will lose the swirl effect. Bake according to package instructions. Let cool completely in pan. Poke holes in the cake with a fork about 1/2" apart.
In a medium-large bowl, mix evaporated milk, sweetened condensed milk, and whipping cream. Beat with whisk for until well blended. Pour entire contents of bowl evenly over the cake slowly as to avoid overflow (the milk mix will all soak into the cake and the pan should help keep the cake moist).
Frost the top of the cake with the entire tub of whipped cream. Leave in fridge covered with foil for 1-2 hours to cool. Before serving, decorate each slice with a bit of the strawberry aerosol whipped topping. Put sliced fresh strawberries on the side with a fresh mint leaf as garnish if desired. Great with coffee.