CUT cake horizontally into 3 layers. Place bottom cake layer on serving plate.

STIR crushed strawberries and milk into 1 cup of the whipped topping in large bowl with wire whisk until blended.

SPREAD 1/2 of the strawberry mixture onto cake layer; top with second cake layer. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping.

REFRIGERATE 1 hour or until ready to serve. Garnish with additional strawberries.