- 2 (9 inch) baked round chocolate cake layers, cooled
- 1 (8 ounce) tub COOL WHIP Chocolate Whipped Topping, thawed
- 3 cups sliced strawberries
- Cut each cake layer horizontally into 2 layers. Place 1 of the cake layers, cut-side up, on serving plate; top with layers of 1/4 each of the whipped topping and strawberries.
- Repeat all layers 3 times.
- Serve immediately. Or, refrigerate until ready to serve. Store leftover cake in refrigerator.