1 pkg. sour cream cake mix (bake as directed)
1 pkg. strawberry Jello (3 oz.)
1 c. water
1 pkg. (10 oz.) frozen strawberries
1 pkg. (8 oz.) cream cheese
1 (8 oz.) carton frozen whipped topping
1/4 c. powdered sugar

Bake cake as directed on box using 2 round cake pans; cool. Drain strawberries, separating 1/2 of larger berries, return these to freezer. Save juice. Prepare Jello using 1 cup water (boiling). Add smaller berries and reserved juice, refrigerate until almost set. Once almost set, spoon over the top of bottom layer of cooled cake. Add second layer and frost with frosting.

Frosting: Beat powdered sugar into softened cream cheese, fold in whipped topping. Cut frozen berries in small pieces and stir into frosting. Refrigerate.