Mix cake mix according to bag instructions. Deposit 14 oz. of cake batter into three 8-inch cake pans. Bake at 350*F for 20 minutes or until cake springs back lightly when touched. Cool completely and depan. Place one cake round on a cake board, pipe buttercream around the edges. Using a #8 grey scoop, place one scoop strawberry filling on the cake round and spread to edges and place another cake round on top. Repeat with the next layer, again using strawberry filling and top with remaining cake round. Crumb coat with buttercream, smooth ice, then gently give the sides and top of the cake texture with an icing spatula. Decorate with fresh strawberries.
This cake can be made with clean label ingredients, just sub the following Dawn Balance items for a clean take on this classic cake: