Instructions: CAKE: Bake cake as directed in two 8-inch pans. Cool. Slice layers into half, making 4 layers.

GLAZE: Slice strawberries and mix with glaze.

ICING: Beat cream cheese, sugar, whipped topping and confectioners sugar until blended.

ASSEMBLY: Spread cream sheese mixture on cake layer. Cover with 1/2 glaze mixture. Repeat with other layers. Cover the top of the cake and sides with cream sheese icing. Top with a couple of strawberries.

Refrigerate until ready to serve.

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