1 box yellow cake mix
1 small box instant vanilla pudding
1 1/2 c. cold milk
1/2 cup sour cream
2 pints strawberries, sliced
1 8 oz. carton of whipped cream
Bake cake in 2 round pans according to box directions. Cool for 10 minutes, remove from pan and cool completely. Beat pudding, milk, and sour cream until well blended. Let stand until thick (3-5 minutes).
Cut each cake round in half, horizontally, making a total of four layers. Trim each layer flat, if needed, so cake will stack evenly. Spread 2/3 cup pudding mixture to the edge of bottom layer cake and top with sliced strawberries. Stack next layer of cake on top and repeat until all layers are covered with pudding and strawberries except the top layer.
"Frost" top and sides of cake with whipped cream, and refrigerate. Garnish with strawberry slices just before serving.