Strawberries and Cream Loaf Cake

Strawberries and Cream Loaf Cake Cake 1 box Super Moist white cake mix 2 containers (6 oz each) Original yogurt strawberry 1/2 cup butter, melted 2 eggs 8 drops red food color Frosting 1 oz cream cheese, softened 3/4 cup heavy whipping cream 1/4 cup powdered sugar 1/2 cup sliced fresh strawberries Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour. In large bowl, beat Cake ingredients with electric mixer 2 minutes on medium speed until combined. Pour into pan. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; run metal spatula around edge of loaf to loosen. Remove from pan to cooling rack. Cool completely, about 1 hour. In medium bowl, beat cream cheese with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on medium speed, scraping bowl occasionally, until stiff peaks form. Spread frosting over cake. Top with sliced strawberries