by Hidemi Walsh (Plainfield IN)

Ingredients
For Sponge cake
1 (18.25-oz.) package white cake mix
2 large eggs
1 (8-oz.) container sour cream
1⁄2 cup water
1⁄3 cup vegetable oil
For Syrup
2 tablespoons Sugar
2 tablespoons Water
For Filling
16 oz Cream Cheese
10 tablespoons Condensed Milk
2 cups Whipping Cream
15-17 Strawberries, chopped
For Topping
8 oz Whipped Cream (Cool Whip), thawed
10-12 Strawberries, cut them into half
1 tablespoon Powder Sugar
1/4 cup Crushed Almond

Directions
1.Preheat oven to 350�. Beat all ingredients for sponge cake at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes.
2.Pour the batter into greased and floured 9-inch round cake pan. Bake at 350� for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
3.In the mean time, make syrup. In a small bowl, combine 2 tablespoons of sugar and 2 tablespoons of water. Heat in a microwave until sugar is melted.
4.Make filling. In a bowl, beat 16 oz of cream cheese and add 10 tablespoons of condensed milk. Mix well. Add 2 cups of whipping cream and mix well until well blended. Then add chopped strawberries. Mix well.
5.When the cake is done, cut the cake into three slices crosswise. Then cut the one of sliced cake into four. Spread the syrup on each cake sheet.
6.Line plastic wrap in 4Qt bowl and place one of round cake per sheet on the bottom. Then place four sliced cake sheets along the side of the bowl.
7.Pour the filling into the cake bowl. Place the rest of the cake sheet on top, cover with plastic wrap and chill in the refrigerator for 1 hour.
8.Turn the bowl up side down on the plate. Spread whipped cream over the cake. Place cut strawberries on the cake. Sprinkle powder sugar over the strawberries. Put chopped almond on the side of the cake.