1 pkg. white cake mix for 2 layer cake
1 (16 oz.) box confectioners' sugar
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. butter (1 1/2 sticks), softened
2 tsp. vanilla extract
1 pt. strawberries
Red food coloring

Preheat oven to 350 degrees. Prepare and bake cake as label directs for two 8 or 9 inch round layers. Cool.

Prepare frosting: In large bowl, with mixer at medium speed, beat confectioners' sugar, cream cheese, butter and vanilla until smooth. Chop strawberries.

With serrated knife, slice each cake layer horizontally into 2 thin layers. Place 1 layer on cake plate; spread with 2/3 cup frosting; top with 1/3 of strawberries. Top with second cake layer; spread with 2/3 cup frosting and 1/2 of remaining strawberries. Top with third cake layer, 2/3 cup frosting, and remaining strawberries.

Into remaining frosting, stir in enough red food coloring to tint a pretty pink color, and frost cake. Refrigerate cake 1 hour for easier slicing.

Serves 16.