In large mixing bowl, dissolve Jello and salt in boiling water. Add still frozen strawberries; stir until melted. Chill until Jello begins to set, then whip Jello lightly until fluffy. Fold in Cool Whip. Tear cake in 2 inch pieces. Pour a little Jello mixture in bottom of a bundt pan, put a layer of cake pieces on top. Repeat until pan is full. Use a spatula to push down cake pieces until they are covered by sauce.

Refrigerate 4 hours or overnight. Unmold in hot water and loosen edges with a knife. Invert onto serving plate.