- Cakes:
- 2 cups white sugar
- 1 cup butter, softened
- 4 eggs
- 3 cups self-rising flour
- 1 cup 2% milk
- 1 teaspoon vanilla extract
- Filling:
- 1 (16 ounce) container sour cream
- 1 (16 ounce) package frozen sweetened sliced strawberries, unthawed
- Frosting:
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 pint whole fresh strawberries
- 2 sprigs fresh mint, stemmed
- Preheat oven to 350 degrees F (175 degrees C). Grease four 9-inch round cake pans and line with parchment paper.
- Combine sugar and butter in a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Beat in eggs one at a time. Mix in 1 cup flour. Beat in 1/2 cup milk. Repeat with remaining flour and milk, beating briefly after each addition. Scrape down sides of bowl and mix in vanilla extract.
- Pour batter evenly into the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool cakes in the pans for 10 minutes; invert onto a wire rack to cool completely, about 20 minutes.
- Mix sour cream and sliced strawberries together in a large bowl. Spread evenly between the cooled cake layers.
- Frost top and sides of cake with whipped topping. Decorate top of cake with whole strawberries and mint leaves.