Strawberry Mousse Sponge Cake

           Sponge Cake
              4 eggs
              1/2 cup sugar
              1/2 cup cake flour, sifted 

           Mousse
              6 oz strawberry Jello powder
              2 cups boiling water
              1 cup cold water
              3 cups Cool Whip

            Glaze
              3 oz strawberry Jello powder
              1 cup boiling water
              1/2 cup cold water
              10 fresh strawberries, halved

            Preheat oven to 350 degrees,
            grease the bottom of a 9x13 pan.

            For cake, in a medium bowl whip eggs and
            sugar until fluffy, about 6-8minutes. Add sifted
            flour, and fold until completely combined. Pour
            batter into prepared pan and bake for 15-20
            minutes until golden and fluffy. Cool completely.

            For mousse, in a bowl combine 6 ounces
            strawberry Jello powder and 2 cups boiling
            water; stir gently until powder is dissolved.
            Add 1 cup cold water, stir and allow to cool for
            30 minutes in the refrigerator, it will be thick.
            Add Cool Whip and whisk until smooth. Spread
            mousse evenly over cake. Cover the cake and
            cool in refrigerator for 1 hour.

            For glaze, in a bowl combine 3 ounces
            strawberry Jello powder and 1 cup of boiling water;
            stir gently until powder is dissolved. Add 1/2 cup
            cold water, stir and allow to cool in the refrigerator
            for 30 minutes. Remove cake from the refrigerator
            and place the strawberries, cut side down, on the
            cake 4 rows by 5 rows. Pour cooled Jello on the
            cake by pouring over the back of a large spoon so
            it will dribble over the cake. Cover and chill
            1 hour before serving.