Place 8 (9 oz.) plastic cups into the cups of a muffin tin. Place something under one side of each cup so that it is tilted. We used small pieces of folded tin foil.

Bring 2 cups of water to a boil. Remove from the heat and whisk in 2 packages of strawberry jello.

Add 2 cups of cold water, and stir to combine.

Carefully pour evenly into the tilted plastic cups, filling about ⅔ full.

Drop in 1 strawberry (tops removed and quartered) into each jello cup.

Move the cups to the refrigerator to chill for 3 hours, until jello is set.

For the pink layer, bring 1 cup of water to a boil.

Whisk in 1 package of strawberry jello.

Add 1 cup of cold water, stirring to combine.

Allow the jello mixture to cool completely.

Once the jello mixture has cooled, whisk in 8 ounces of cool whip.

Remove the foil pieces (or whatever you used to prop up the cups) so that they sit upright.

Divide the pink jello mixture evenly between the cups.

Move the cups back to the refrigerator to chill for another hour.

Before serving, top with whipped cream and a fresh strawberry.