Strawberry Brownie Cake

Brownie:
15.8 oz. package of fudge brownie mix
¼ c water
2 T oil
1 egg
Pam
Filling:
8 oz. Cool Whip Free
2 pints fresh strawberries, sliced
Heat oven to 350 degrees. Line 2 nine inch round (you could use square as well) cake pans with foil and spray with Pam. Be sure to start at one side and press the foil down into the crease before moving around – if you try to do it all at once, the foil invariably rips. Combine brownie ingredients and mix well with a spoon and pour into the 2 pans and spread out so the whole pan is covered then bake 18-20 minutes or until toothpick in center comes out clean. Cool the pans 20 minutes and then lift out foil and then cool cakes 1 hour longer. Place one brownie top side down on plate and spread with ½ the Cool Whip and lay on ½ the strawberry slices. Place the second brownie on top, top side up and spread with the rest of the Cool Whip and the rest of the strawberries. Placing the first one down with the top toward the plate means the 2 layers where the cakes meet are both nice and flat and this way you don’t get one sliding off the other