Preheat oven to 350 degrees.

Grease and flour two 8 inch circle cake pans and set aside.

In a standing mixer mix together cake mix, pudding mix, eggs, oil and water together for 2 minutes.

Divide batter between both cake pans and spread out evenly.

Bake for 30-35 minutes or until an inserted toothpick comes out clean when inserted into the middle.

Remove from the oven and allow to cool in the pan for 10 minutes.

Run a sharp knife around the edges of the pan to release the cake from the sides.

Turn out onto a cooling wrack and cool another 10 minutes.

Cut off any domes that have formed on top of the cake to level it.

Wrap each cake completely in plastic wrap and chill in the fridge for 2 hours or over night.

In a standing mixer beat together whipping cream and lemonade mix on high for about 3-5 minutes until medium peaks form.

Chill until ready to assemble cake.

Hull and slice about 8 oz. of the strawberries. Save some whole strawberries for the garnish on top.

To assemble the cake place one cake onto a stand or large plate

Place sliced strawberries over the top in a single layer.

Spoon about 1 1/2 cups of whipped cream on top and spread out evenly.

Place another single layer of strawberries over the top of the cream.

Lay the second layer over the top with the bottom of the cake facing up.

"Frost" the top with the remaining whipped cream.

Garnish with whole strawberries.

Chill in the refrigerator until ready to serve.