Drain strawberries, reserving 1/3 cup of syrup. Split cake horizontally into two layers; place bottom layer on a serving plate. Spoon strawberries over bottom layer; spread with 3 1/4 cups whipped topping. Replace top layer. Drizzle with reserved syrup. Garnish with remaining whipped topping and strawberries.
Originally Submitted
1/13/2014
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