Cut one of the cake rounds horizontally in half, using long, sharp knife (the other cake round can be frozen for another occasion). On serving plate, place 1 layer, cut side up. Spread with 1/2 of the thawed whipped topping; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining thawed whipped topping over top of cake; top with remaining strawberries. Store covered in refrigerator, or serve immediately.