Ingredients:

* 1 package (18-1/4 ounces) white cake mix
* 1-1/4 cups water
* 1/4 cup vegetable oil
* 2 eggs
* 1 package (16 ounces) frozen sweetened sliced strawberries, thawed
* 2 packages (3 ounces each) strawberry gelatin
* 1 carton (12 ounces) frozen whipped topping, thawed, divided
* Fresh strawberries, optional

Directions:
In a large mixing bowl, beat cake mix, water, oil and eggs on low speed until moistened. Beat on medium for 2 minutes.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork at 1/2-in. intervals.
Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.
Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.
Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers. Serves 10-12.

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