Hi Sharon, I use the baking strips as well ~ but what really makes a difference for me is wrapping and/or freezing my cakes within 10 minutes of coming out of the oven. Trapping the steam really makes the cake moister, even softens those crusty edges! What I do is allow the cake to cool for 10 minutes, then turn it out of the pan and wrap in a layer or two of plastic wrap. If I plan to decorate tomorrow, I'll pop the cake in the freezer overnite and pull it out to thaw about an hour before I start. And if I need it sooner, I simply keep the wrapped cake on the counter until it has cooled to room temperature, then unwrap and start icing.
What temp did you bake at? If you're not over baking, then you may just have too high heat. Other that that, though my only suggestion would be to trim off the edges if it bothers you.
Good luck tomorrow! =D