Heat oven to 177°C (163°Cfor dark or nonstick pans). Generously grease and lightly flour two 20- or 23-cmround pans, or spray with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
Bake as directed on box for 20- or 23-cmrounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
Spread 1/3 cup frosting over 1 cake layer to within 1 cm of edge. Cut about 10 strawberries into 1 cm slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.