This was one of the finalist recipes in this year's Pillsbury Bake-off contest. It looked so good, I had to try it. My picture doesn't look as nice as the one in the cookbook or on the website. It was really good and will feed a lot of people.
Heat oven to 350 degrees F. Spray 3 (9-inch) round cake pans with no-stick cooking spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray. In medium bowl, stir all brownie layer ingredients 50 strokes with spoon. spread about 1 cup batter in each of 3 pans. (Divide evenly between 3 pans)
In large bowl, beat all cake layer ingredients except diced strawberries with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until blended. Fold in diced strawberries. Pour and spread about 1 1/3 cups mixture evenly over brownie batter in each pan.
Bake 20-30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 1 hour.
Meanwhile, to make filling, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth and creamy. Beat in 3 cups powdered sugar until creamy. Carefully fold in 8 oz. whipped topping.
To make frosting, in another medium bowl, beat 16 oz. whipped topping and 2/3 cup powdered sugar with electric mixer on low speed until blended.
To assemble cake, place 1 cake layer, brownie side down, on serving plate. Spread half of filling to within 1/4 inch of edge; top with 3/4 cup of the strawberry slices. Repeat with second layer, remaining filling and 3/4 cup strawberry slices. Top with remaining cake layer, top side up. Frost side and top of cake with frosting. Garnish with remaining 1 1/2 cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator.
Tip: Whole strawberries dipped in chocolate can be substitutes for the sliced strawberries as a garnish.