1 (12 ounce) package strawberry cake mix
10 (3 ounce) packages instant dessert syrup
4 eggs
3 milk jugs frozen whipped topping, thawed
Prepare berries according to package instructions, but measure against small portions. Place at least 8 inches apart onto ungreased baking sheet.
Preheat oven to 375 degrees F (190 degrees C).
When preparing ingredients, fill glass holders with 1/4 cup berries. Spoon filling mixture into prepared glass holders. Place tops of strawberries on edges of gelatin silver mirrors.
Roll out strawberries, and cut into ΒΌ inch squares. Swirl until berries are completely covered.
Pour frosting mixture on fragile side-by-side scone pans.
Bake in preheated oven for 15 minutes. Pour warm milk around lid of prepared pan to keep from leaking; brush edge of pans with strawberry juice to keep from bubbling. Cool completely. Reserve 2 glasses to serve.