As my mom always says, you eat with your eyes first. This strawberry layered cake is as yummy as it is pretty. It goes together so easily and looks as though you spent hours!

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Instructions for Cake:
Two Beyond the Grain cake mixes: prepare as directed on the package and pour into 3- 9” round prepared cake pans. Bake the layers for approximately 25 minutes (do not over bake). Transfer cake pans to wire racks to cool ~ cool for about 30 minutes. Remove cake from pans & place right side up.

Instructions for filling:
You will need:

• 2 quarts of strawberries rinsed & drained
• 1 cup sour cream
• 8 oz frozen whipped topping thawed
• 1.5 cups confectioner’s sugar

Cut off caps of berries and slice strawberries into quarters ~ place into a bowl and set aside. Place sour cream, whipped topping & confectioner’s sugar in a medium bowl. Beat with an electric mixer for about 2minutes, until fluffy.

Assembly of cake & filling:

• Transfer one layer, right side up, to a serving plate ~ Spoon a heaping cup of filling and spread not quite to the edge of the cake. Arrange 1/3 of the berries on top of the filling~ make sure you arrange the berries to the edge of the cake.
• Transfer the second layer of the cake, right side up, on top of the prepared first layer. Spread a heaping cup of filling over the second layer, again spread not quite to the edge. Arrange 1/3 of the berries on top of the filling.
• Place the third layer, right side up, on top of the second layer. Spread remaining filling on top of the cake. Garnish with the remaining strawberries just before serving. Chill for up to 4 hours before serving. This cake may be stored in the refrigerator for 2 days, keeping it well covered.