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Punch Bowl Cake

1 (18.25-ounce) package white cake mix
2 large eggs
1/3 cup vegetable oil
4 cups fresh strawberries, sliced
1 (16-ounce) container frozen non-dairy whipped topping, thawed

1. Prepare and bake according to package instruction using two 8-inch round cake pans.
2. Slice each layer in half and spread 1/3 of the sliced strawberries and 1/3 of the non-dairy whipped topping between the layers.
3. Frost with the remaining topping and garnish with reserved strawberries.

Makes 8 servings.

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