Ingredients
1 package yellow cake mix (regular size)1 cup water1/2 cup sour cream1/3 cup canola oil3 large eggs1 teaspoon vanilla extractFILLING:1 package (8 ounces) cream cheese, softened1/3 cup sugar1 carton (8 ounces) frozen whipped topping, thawed3 cups chopped fresh strawberriesFresh mint leaves, optional
Preparation
In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Place one cake on a serving plate; top with half of the cream cheese mixture and strawberries. Repeat layers. Store in the refrigerator. Garnish with fresh mint leaves if desired.
