Strawberry Sodapop cake

1 - 18 oz package Strawberry Cake mix (any brand)
1 1/3 - cups Strawberry Soda
(strawberry soda is substituted for the amount of water on the cake mix)
2 - 3 Eggs (if you want it lighter and fluffier use three eggs)
1/3 cup vegetable oil
2 - 8 oz tubs Plain or Strawberry Flavored Cool Whip
1 – 2 lbs Fresh Strawberries (Sliced)

Add cake mix to a large mixing bowl. Add egg, oil and strawberry soda. Beat until smooth. Pour into two round cake pans that have been greased and floured. Bake as directed on cake mix or until toothpick inserted comes out clean. When cake is done remove from oven and cool in pans for 15 minutes.
Then remove to a wire rack and completely cool. Frost first layer with cool whip and arrange sliced strawberries on top. Add the second cake layer and frost top and sides with more cool whip and top with more sliced strawberries. Save one whole strawberry for the middle of the cake. Gently slice and fan the whole strawberry, Place on top in the middle of the cake.

Notes: Measurements vary depending on what brand of cake mix you use. Follow the directions on the back of the box substituting strawberry soda for the amount of water listed. Also add the amount of eggs and oil stated on the mix, I use Duncan Hines.
Also if you want you can make a strawberry cool whip frosting in place of regular or strawberry cool whip. Follow the directions below; this is optional if you are watching your weight just frost the cake with Light Cool Whip.

Strawberry Cool Whip Frosting (optional)
1 - 4 ounce box instant strawberry pudding mix, dry
1/4 cup powdered sugar, sifted
1 cup milk
8 ounces Regular Cool Whip

Add pudding mix, powdered sugar and milk to a mixing bowl. Mix on low speed until blended. Let mixture stand 3 minutes. Fold in defrosted Cool Whip and frost cake. Refrigerate frosted cake

recipe source here

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