1 (18.25 ounce) package strawberry flavored Jell-O
1/2 cup cream of tartar
1/2 cup boiling water
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup strawberry gelatin
1 cup light rum
2 cups strawberry juice
1/2 cup strawberry preserves
2 teaspoons vanilla extract
1 teaspoon strawberry extract
1 cup milk
2 teaspoons honey
1 cup sliced strawberries
1 (18 ounce) can strawberries
Bake cake according to package directions. Cool completely before cutting into squares or squares.
Place jelly in freezer bag. Refrigerate jelly between sheets of waxed paper to prevent spreading. Microwave frozen whipped topping in microwave for 2 minutes. Stir in strawberries. Transfer cream cheese frosting with knife to cookie sheet. Spread jelly over whipped topping; refrigerate until set. When jelly has set, beat cream cheese until light and fluffy. Remove cake from freezer bag. Cool completely before frosting.
Frost top and sides of cake with whipped cream. Press gelatin over top of cake; refrigerate until firm. Cut into squares. Drizzle with chopped strawberries and strawberry preserves. Place serving plate in freezer bag. Hang cake in freezer bag until firm. Fudge it as desired. Refrigerate until serving.