Prepare the cake mix as directed on the box except use milk instead of water. I usually make a sheet cake, but this is pretty as a layer cake.

Pick out 3-4 of the prettiest strawberries and save these for the garnish, hull and slice the rest of the strawberries. Mix sugar and sour cream together. Add the sliced strawberries. Fold in Cool Whip and spread onto cake.

Place the cake, uncovered, in the refrigerator until set (about 30 minutes or more). When you’re ready to serve, cut the reserved strawberries in half vertically and arrange on top of the cake. Or, you could make little strawberry fans by making 1/2″ vertical slices just under the hull and then fan them out.

Cover and refrigerate leftovers.