Dreamy Strawberry Whipped Cream Cake

This cake, with its spongy, smooth vanilla texture provides two luscious layers, with juicy, sweet strawberries and fluffy, creamy whipped icing.  One bite of this soft, strawberry vanilla ecstacy will have you begging for more.  We promise it tastes even more heavenly than it looks!
Ingredients:

Cake

• 1 box white cake mix
• 1/2 tsp. baking powder
• egg whites
• vegetable oil
• water

Topping/Filling

• 16 oz. fresh strawberries, sliced
• 1 box whipped topping mix
• 1 cup skim milk
• 1 tsp. vanilla extract

Follow directions on the box of cake mix. Use egg whites instead of whole eggs, with one extra egg white than the number of eggs called for (if it calls for 2 eggs, use 3 egg whites).  Use the recommended amount of oil and water, and blend with cake mix and baking powder until smooth.  Transfer batter to two round 8" greased baking pans, and bake at 350 degrees for about 25 minutes, or until the cakes pass the "toothpick test". Cool completely.
While the cakes are cooling, rinse and slice the strawberries and place them into a bowl.  If the strawberries aren't sweet enough, you may sprinkle them with a tablespoon of sugar, give them a toss, and set aside while making the topping.  In a large bowl, pour in cold skim milk, vanilla extract, and two packages of whipped topping mix.  Beat with electric mixer on low speed until combined, then beat on high speed until the whipped topping forms stiff peaks.
Once cakes are completely cooled, transfer one of them onto a plate, flat side up. Cover with a layer of whipped topping, then add a nice layer of sliced strawberries. Spread whipped topping again until strawberries are covered, then place the other cake on top, rounded side up. Slather the rest of the delicious whipped topping all over the cake, then decorate with any remaining strawberries.