Heat oven to 180°C (170°C for dark or nonstick pan). Spray bottom and sides of 13x23cm pan with baking spray with flour.
In large bowl, beat cake mix, whipping cream, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
While cake is baking, add sliced strawberries, sugar, and water to a medium saucepan and bring to a boil over medium-low heat. Allow to simmer about 10 minutes. Remove from heat and puree in a blender until smooth. Pour into a bowl and refrigerate until chilled.
When cake is cooled, poke the whole cake with a fork or a table knife. Pour 150ml of the strawberry syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.
Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam and sugar. Top each serving with strawberry mixture; garnish with lime peel twist. Store covered cake and strawberry mixture separately in refrigerator.