• In a large bowl, mix together strawberries and sugar. Cover and refrigerate for 2 hours.

  • In a medium-size bowl, stir together the whipped topping and strawberry topping. Place half of the cake cubes in a large glass bowl. Spoon half of the berries and accumulated juices evenly over the cake. Spread half of the topping mixture over the berries. Repeat layering. Cover and refrigerate for 4 hours or overnight.

  • Garnish with additional strawberries, if desired.

Nutrition Facts

314 calories; 12 g total fat; 27 mg cholesterol; 185 mg sodium. 52 g carbohydrates; 3 g protein;