Strawberry Cake

Recipe courtesy of “Tri-County’s Best,” a cookbook published by Tri-County EMC.

1 butter recipe cake mix
1 container (9 ounce) Cool Whip
3 cups fresh strawberries, (chopped, sweetened)
1 carton (4 ounce) sour cream
2 1/2 cups powdered sugar

Cook cake layers according to package instructions, cool and split to make 4 layers. Combine sour cream, Cool Whip and powdered sugar. Punch holes in cake layers, spoon berries over the layers. Spread icing over the berries. Refrigerate for 12 hours.