This is not my own recipe, but I’m writing it out myself since I made some minor changes from the original.

Ingredients:

• Boxed white or yellow cake mix, along with the necessary ingredients to be added to it, as labeled on the box (of course you can make a cake from scratch if you wish, but I like taking the easy route)
• Heavy whipping cream
• 1 package instant vanilla pudding mix
• Sour cream
• Lots of fresh strawberries

Directions:

1. Bake the cake according to the directions on the box. Use two 8” or 9” cake pans. After they’re baked remove from the pans and cut the tops level (you’ll be stacking them later).
2. Pour some whipping cream into a large mixing bowl and beat with an electric mixer until it becomes firm and fluffy (this can take a while, but don’t give up!). There’s really no exact measurements here, just make enough to cover and fill the cake. You’ll probably want around 2 cups cream in the end to give the cake a nice thick coating.
3. Add pudding mix to the cream (still using electric mixer) until you get a thick creamy consistency and nice vanilla flavor. You probably won’t need the entire package of pudding.
4. Add a dollop of sour cream (to taste).
5. Once your cream is how you like it, spread it over your first cake layer. Top this layer with even strawberry slices laid in a circular pattern.
6. Add your second cake layer on top of the first (flip the second layer upside down so you have a nice flat edge on top). Coat the stop of this with cream as well as the sides of the cake. Now arrange strawberry slices over the sides and top of the cake as seen in my photo, and you’re done!

As you see, it’s quite flexible, and you can probably experiment with different flavors of cake and cream to make your own unique creation.

Cake Photo Reference