White cake mix
whatever the cake mix says you need for it (most likely eggs, oil and water)
Pudding mix (vanilla or white chocolate are best) (~6oz I think)
2 T Strawberry glaze (you can find this over by the caramel apple dip stuff)
Cool Whip (8oz)
Heavy whipping cream (16oz)
scant 1/2 C powdered sugar
2 cartons of strawberries
Step 1: Pour your cake mix and pudding packet in a mixer as well as whatever the back of the cake box says you need (probably eggs, oil and water). Pour mixture into two 9" round cake pans that have been well greased. Bake according to the box directions. Check with a toothpick before pulling them out to cool.
Step 2: Now we're going to make the filling. Pull your cool whip out of the freezer if you haven't already and let it thaw a bit. Wash and cut up about 1 C of strawberries. Cut the strawberries pretty small, no bigger than a nickel. In a bowl, mix the cool whip, 2 T of strawberry glaze and the cut strawberries. Add more strawberries if you want.
Step 3: Take your cooled cakes out of their pans and then place one on a cake stand or plate. Take a long knife and cut off the rounded top so it's a nice flat surface. Then plop all of the filling from step 2 on to the top of the flattened cake and spread it out in an even layer. Lay the second cake on top. Place in the fridge while you make the frosting.
Step 4: Take your heavy whipping cream and beat it in a mixer for about 2 minutes until it peaks. Then put the mixer on low and slowly add in your scant 1/2 C of powdered sugar. Beat until just mixed. Now you can frost your cake. Start by globbing some around the top edge and gently patting it down the sides.
Then you can just run a knife along the edge and it pretty much frosts itself. Then do the top!
Now you can decorate with strawberries.
Serve and enjoy!