In a small pot, combine strawberries, ½ cup sweetener, and ¼ cup water. Bring to a boil over medium heat, then reduce to a low simmer. Cook for 5–10 minutes, stirring occasionally and crushing the strawberries until they’re soft and fully cooked.

Bloom the gelatin: In a medium bowl, add ½ cup water and sprinkle in 2 tablespoons of gelatin powder. Stir to combine, then let it stand for 5 minutes. 

Once the strawberries are ready, add ½ cup of water and bring to a simmer. Strain into a measuring cup, pressing the fruit. Ensure you have 1½ cups of liquid; add hot water or remove liquid as needed to reach the required amount.

Whisk the hot strawberry syrup into the bloomed gelatin until fully dissolved.

Lightly spray a 6-cup rectangular glass container, then wipe away excess with a paper towel. Pour in the strawberry mixture and spoon off any foam. Let it cool to room temperature, and refrigerate for 2–4 hours or until fully set.

In a small pot, combine mango, ½ cup sweetener, and ¼ cup water. Bring to a boil, then reduce to a low simmer. Cook for 5–10 minutes, stirring occasionally and crushing the mango until soft and fully cooked.

Bloom the gelatin: In a medium bowl, add ½ cup water and sprinkle 2 tablespoons gelatin powder. Stir to combine and let it stand for 5 minutes.

Once the mango is ready, add 1¼ cups water and bring to a simmer. Strain into a measuring cup, pressing the fruit. Ensure you have 1½ cups of liquid; add hot water or remove some liquid as needed to reach the required amount.

Whisk the hot mango syrup into the bloomed gelatin until fully dissolved.

Pour the mixture into the sprayed 6-cup rectangular glass container and skim off any foam. Let it cool to room temperature, then refrigerate for 2–4 hours or until fully set.

Run a spatula around the sides of the set jello to loosen it. Use a knife to cut lengthwise into strips, then crosswise into bite-sized squares.

Using a flat turner, lift the squares. Separate and transfer to a separate dish. Keep refrigerated until ready to use. 

Bloom the gelatin: In a medium bowl, add 1 cup of water and sprinkle in 4 tablespoons of gelatin powder. Stir to combine and let it stand for 5 minutes.

In a large measuring cup, combine the orange and lemon juice with 1 cup sweetener. Add hot water to reach a total of 3 cups of liquid, then whisk to dissolve the sugar.

Pour the hot mixture into the bloomed gelatin and whisk until the gelatin dissolves. Skim off the foam and let it cool to room temperature.

Spray a 12 cup Bundt pan and wipe off excess. Arrange fresh strawberries, mango, dragon fruit, raspberries, blueberries, and cubed Jello as desired to create the first layer at the bottom of the mold.

Pour enough room temperature clear Jello over the first layer to cover it. Continue layering fresh fruit and cubed Jello until you reach the top of the pan. Set aside a few blueberries and raspberries for decoration. Fill the entire mold with the remaining clear Jello.

Refrigerate until fully set, about 4–8 hours or overnight.

Remove the pan from the fridge and use a spatula to loosen the edges. Fill a large container with warm water and dip the bottom and sides of the mold, ensuring no water gets inside the Jello.

Let it sit for 20 seconds to 1 minute. Once the Jello begins to loosen, cover the mold with a platter and carefully flip it. If the Jello doesn’t detach, repeat the water process until it does.

Finish by decorating with whipped cream and fresh fruit. Return to the fridge to keep it cold and set until ready to serve.

Tip: For the best presentation and flavor, remove the cake from the pan a few hours before serving.