Start by preparing the 1 strawberry cake mix according to the package directions, adding the required oil, water, and eggs as specified on the box. Bake the batter in two greased 9-inch round cake pans following the temperature and timing instructions on the package. Once baked, immediately turn the finished cakes over onto wire cake racks and allow them to cool completely before proceeding – this step is indispensable as warm cake will melt the frosting and create a mess.

While the cakes cool, prepare the lemonade cream cheese frosting by creaming together 8 ounces of softened Philadelphia cream cheese, 1 packet of Kool-Aid lemonade powder, and yellow food coloring until the mixture is completely smooth. Gradually mix in 2 cups of marshmallow creme, followed by 8 ounces of Cool Whip topping, beating until the frosting achieves a smooth, fluffy consistency. Place the finished frosting in the refrigerator to chill and firm up slightly while you prepare the cake layers.

Once the cakes have cooled completely, carefully cut each round cake layer in half horizontally using a long serrated knife, creating four thin layers total. Assemble the cake by alternating layers of cake with generous amounts of the lemonade frosting, ending with a final layer of frosting on top. Garnish the completed cake with 1 cup of fresh sliced strawberries arranged decoratively on the surface. Refrigerate the assembled cake for at least a few hours before serving to allow the flavors to meld and the frosting to set properly.