Preheat oven to 350 degrees.
Spray a pie pan with baking spray. Set aside.
In a large bowl, blend the cake mix, 3 eggs and 1 cup orange juice on medium for approximately 90 seconds.
Pour the cake batter into the prepared pie pan to ¾ full.
Partially bake in a preheated oven for 20-22 minutes.
While the cake is baking mix the strawberries, 2 tablespoons orange juice, and the strawberry jam. Set aside.
Remove the partially baked cake from the oven and gently press the center with a large spoon to form a well for the strawberries.
Spoon the strawberries into the well on the cake. Set aside.
Unroll the pie crust and cut each disc into 1" strips.
Use two or three of the longest strips to press together to form the base of the lattice edge. Set aside.
Arrange half of the pie dough strips in rows over the strawberry filling.
Fold back every other strip of dough and lay perpendicular strips of dough over the original strips.
Work with the remaining dough strips, folding and laying to form a lattice top. Trim the excess dough.
Use a paring knife to cut small 8 strawberry-shaped dough and leaf pieces in the leftover dough, if desired. Set aside.
Gently work the long strip of dough made earlier around the base of the lattice and crimp the pie edges using a fork, or your preferred method.
Brush the egg wash over the pie crust only.
If using, place and press the strawberry dough pieces into place around the base of the lattice crust.
Divide the remaining egg wash into two small cups.
Add a drop or two of red and a drop or two of green gel color to each small cup. Mix well.
Use a paintbrush to paint the base of each strawberry red and the leafy tops, green. *Note - two coats may be required for more vivid color.
Use a skewer or toothpick to add the seed marks on each strawberry, if desired.
Return the pie cake to the oven for approximately 15 more minutes or until the pie crust is golden brown.
*Note - if the pie crust edge darkens too quickly, cover with foil and continue baking.