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Recipe submitted by Sandra Rick from Amite, LA.

Blue Ribbon Strawberry Cake

1 (18.25-ounce) package yellow cake mix
1 quart strawberries, hulled and sliced
1/2 cup granulated sugar
1 (16-ounce) container frozen whipped dessert topping, thawed
1 (14-ounce) can sweetened condensed milk

1. Bake cake according to package directions. Punch holes in cake with a fork or skewer. Combine berries and sugar in a small bowl. Sprinkle evenly over warm cake. Cool completely on a wire rack.
2. Meanwhile beat dessert topping and condensed milk in a medium bowl. Spread on top of strawberries. Chill for at least 2 hours before serving.

Makes 16 servings.