Preheat oven to 350 degrees F. Liberally grease a 13x9 rectangular baking pan with cooking spray; set aside.

Prepare the cake mix according to package instructions and stir in the three Tablespoons of dry strawberry gelatin powder until combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

Once the cake has cooled, poke holes all over the cake with the handle of a wooden spoon. Set aside. Meanwhile, in a medium bowl, whisk together the instant pudding mix and the milk until smooth. Pour the pudding mixture evenly over the cake, taking care to fill the cake holes as best as possible. Cover and refrigerate for at least 1 hour.

To make the frosting: In the bowl of a stand mixer, cream together the heavy cream and confectioners' sugar with the whisk attachment on high speed for about 5-7 minutes or until stiff peaks form. Spread the whipped cream evenly over the surface of the cake. Cut into slices and garnish each slice with fresh strawberries and bananas. Store any leftovers in the fridge.