1 (3 ounce) package cream cheese, softened
1 (16 ounce) can soft buttermilk
1 (4.5 ounce) container frozen whipped topping, thawed
6 strawberries, rinsed and chopped
1/4 cup white sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, whisk together cream cheese, milk, whipped topping, and 6 strawberries. Spread cream cheese mixture evenly over 6 layers in the baking dish; spread top with remaining whipped topping.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted into the cake comes out clean.
While the cake bakes, prepare the filling. In a large saucepan, whisk together 2/3 cup strawberries, sugar, and cinnamon. Heat over medium heat until strawberries are set.
In a small bowl, place the walnuts. When the cake cools completely in the oven, spread the strawberries over the top, then layer the walnuts. Refrigerate overnight and store in the refrigerator.