I got the recipe! And I will do a step-by-step tutorial soon, but I am battling with painting the downstairs bathroom (it's going on a full week now) so it will probably wait till next week. Tip- don't paint when it is this humid. It's just not worth it, especially if you are painting in a basement room with almost no ventilation.
Sorry for rambling, back to the topic at hand, the recipe!
1 Duncan Hines Butter Cake Mix
1/4 c sugar
1 c sour cream
1/4 cup water
1/3 cup oil
Blend on low and then beat at high speed at least 4 min. Pour batter into 3 (9-in greased and floured pans. Bake at 350 for 20-22 min. Cool on wire racks, then return to pans to add strawberry juice.
STRAWBERRY CAKE FILLING:
2 pt. fresh strawberries - sugar to taste
Slice and sugar your strawberries overnight (or if you are in a hurry, or just impatient like me, just for a couple of hours)
1 cup sugar
1 cup sour cream
1 (12 oz) cool whip
Blend together sugar and sour cream and allow to sit 15-20 min. or until sugar has dissolved. Fold in cool whip. Poke holes in cake layers. Spread on first strawberry juice, second frosting and third a layer of strawberries. Repeat- Refrigerate. I put the Cool Whip mixture over the whole cake and decorate with berries. (Note ~ it makes a very tall cake, you may have to move things round in your fridge to get it to fit.)