Light Strawberry Flower Cake

Preheat oven to 350 degrees. Grease and flour cake pans. Beat cake mix and soda together until smooth and creamy.Divide the batter into four 8 or 9 inch cake pans. If you don't have four cake pans, divide the batter in half setting aside one half of the batter. Pour divided cake batter into two 8 or 9 inch round cake pans.Bake according to instructions on box.While cake is baking, mix together pudding mix, milk, Cool Whip, and food coloring. Slowly beat or whisk whipped topping until all of the ingredients are just combined. (Be careful not to over mix). Add as much food coloring you need in order to get the color you desire. Chill in fridge until ready to use.Allow the cakes to completely cool before removing from pan or you may end up with a yummy mistake like I did! Once cooled, dump onto cooling rack.Regrease and flour pans and bake the rest of the batter dividing it into the 2 pans. Since this is a three layer cake you will have one layer left over. One option is to make cupcakes instead of the fourth layer or make a four layer cake. You may need to prepare more icing than the recipe calls for.Bake layers/cupcakes according to box instructions. Allow to cool. Once the layers are completely cooled begin assembling the cake.Spread a layer of icing on top of the bottom layer. Place the second layer on top of the bottom layer. Spread a layer of icing on the second layer and place the third layer on top. Cover the cake with icing. The nice thing about whipped icing is that unlike buttercream it doesn't need to be smooth to look good. Decorate with strawberries and sprinkles. Tips: I baked the layers the day before and wrapped them individually in plastic wrap until I was ready to assemble the cake. This made the cake super moist.I placed a piece of wax paper under the cake and used the paper to turn the cake while icing it. This allowed me to be able to turn the cake while decorating. After decorating the cake, I tore the wax paper so that it couldn't be seen.