Arrange your ladyfingers in the bottom of a 9×13-inch dish. You may need to trim or break a few to make them fit snugly. Set aside.

In a medium saucepan, whisk together the Strawberry Junket Danish Dessert mix and cold water until smooth. Bring to a boil over medium-high heat, stirring often. Once boiling, cook for 1 minute, then remove from the heat and let it cool for about 10 minutes.

Slice your strawberries, reserving about a cup for the topping. Gently fold the rest into the slightly cooled strawberry mixture until evenly coated.

Spoon the strawberry filling over the ladyfingers, spreading it out evenly. The mixture will start to thicken as it cools.

Cover the dish and refrigerate for 2–3 hours, or until the filling is fully set and the ladyfingers are soft.

Spread the Cool Whip over the chilled filling, then top with the remaining sliced strawberries.

Slice into squares and serve cold.