Bake a yellow cake in two 9 inch round cake pans. Cool. Split layers to make four.

ICING:

1/2 c. sugar
12 oz. carton whipped topping
1 lg. sour cream
1 pkg. instant vanilla pudding
2 qts. fresh strawberries (sliced)

(Reserve whole berries for top. Frozen berries may be used.)

Mix whipped topping and sour cream. Blend in sugar. Add vanilla instant pudding mix (dry) and mix well. Between layers of cake put icing, then strawberries. Use remaining icing for sides and top of cake. Decorate with whole strawberries. Refrigerate. (It's better to make the day before serving.)