Heat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray. Prepare cake mix as directed on package using 1/2 cup water and egg. Pour into sprayed pan.
Bake at 350°F. for 20 to 25 minutes or until cake springs back when touched lightly in center.
In small bowl, combine topping ingredients; mix well. Spread evenly over top of hot cake. Cool 30 minutes or until completely cooled.
Meanwhile, in large bowl, combine strawberries and jam; stir gently to coat. Refrigerate until serving time.
To serve, cut cake into 8 slices; place on individual dessert plates. Spoon strawberry mixture over slices. If desired, garnish with fat-free whipped topping.