Preparation

• Bake the Cake: Start by preparing the white cake mix in a 9 x 13 pan according to the package directions. Once baked, let it cool completely to enhance its texture and flavor.
• Poke Holes: Using a wooden spoon or the handle of a spatula, poke holes all over the cooled cake. This allows the delicious filling to seep in and infuse flavor throughout.
• Melt the Filling: In a microwave-safe bowl, combine the sweetened condensed milk and white chocolate chips. Heat in 30-second intervals, stirring until the mixture is melted and smooth.
• Prepare Jello Mixture: In another bowl, dissolve the strawberry jello in very warm water. Stir it into the melted white chocolate mixture until fully combined.
• Pour the Filling: Gently pour the white-chocolate strawberry mixture over the cake, ensuring it fills all the holes and spreads into the edges.
• Add Strawberry Pie Filling: Evenly top the cake with the two cans of strawberry pie filling, creating a colorful layer.
• Whip the Cream: In a large mixing bowl, beat the whipping cream, granulated sugar, and vanilla extract together until stiff peaks form.
• Spread the Whipped Cream: Carefully spread the whipped cream mixture evenly over the strawberry pie filling.
• Garnish with Strawberries: Top the whipped cream with the diced fresh strawberries, adding freshness and beauty.
• Chill the Cake: Refrigerate the cake for at least 12-15 hours before serving.