1 yellow cake, baked in two (9 inch) round cake pans
1/2 c. sugar
12 oz. carton whipped topping (Cool Whip)
16 oz. sour cream
1 pkg. instant vanilla pudding
Approximately 2 quarts fresh, sliced strawberries

Bake cake, cool and split layers to make 4. Mix whipped topping and sour cream. Blend in sugar. Add pudding (dry) and mix well. Between cake layers, put icing, then strawberries. Use remaining icing for sides and top. Decorate with whole strawberries; refrigerate.

This cake is best made the day before serving. Put the whole strawberries on just before serving.