Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. In large bowl, crush 1 pint strawberries. Stir in milk and 1-1/2 cups Cool Whip. Slice remaining strawberries and set aside. Spread half of the strawberry mixture onto cake layer. Arrange half of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. Frost top and sides with remaining Cool Whip. Refrigerate at least 1 hour or until ready to serve, if desired, decorate with strawberry fans and mint leaves.
Cajun Country -- New Iberia, Louisiana