Strawberry-Topped Lemon Cream Cheese Cake

DIRECTIONS Heat oven to 350°F. Spray with nonstick cooking spray or grease 15x10x1-inch baking pan. Line bottom of pan with waxed paper; spray or grease paper. In large bowl, beat eggs at high speed for 5 minutes or until thick and lemon colored. Beat in water and oil. Gradually add cake mix, beating at low speed until well blended. Spread batter evenly in sprayed paper-lined pan. Bake at 350°F. for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges of cake; immediately invert onto wire rack. Remove pan; carefully remove waxed paper. Cool 20 minutes or until completely cooled. Meanwhile, in small bowl, beat cream cheese until smooth. Beat in lemon curd and food color until well blended. With serrated knife, cut cake crosswise into 3 equal pieces. Place 1 cake layer on serving tray. Spread with 1/3 of filling. Top with second cake layer; spread with another 1/3 of filling. Repeat with third cake layer and remaining filling. Frost sides of cake with whipped topping. Refrigerate at least 1 hour or until chilled. Meanwhile, in medium bowl, combine strawberries and sugar; toss to coat. Refrigerate 30 minutes or until serving time. To serve, cut cake in half lengthwise; cut each half into 6 slices. Place cake slices on individual dessert plates. Top each with strawberries.