Ingredients

The following ingredients have 16 Servings
  • 1 15.25 oz box white cake mix (plus eggs, oil and water to prepare [See Cook's note])
  • 1 14 oz can sweetened condensed milk
  • 2 8 oz block cream cheese (softened)
  • 1 tsp pure vanilla extract
  • 2 quarts fresh strawberries (divided)
  • 4 cups sweetened fresh whipped cream OR 16 oz frozen whipped topping (thawed, divided use)
  • 4 oz white chocolate (grated)
  • few drops pink or red food coloring [optional]

Instruction

  • Prepare the white cake in a 13 x 9 inch baking pan per the instructions on the packaging. Use the recommended amount of eggs, oil and water. Remove from the oven and use the back of a wooden spoon or to similar poke holes all over the cake.
  • Meanwhile, in a medium size mixing bowl, whip together the sweetened condensed milk, cream cheese and vanilla for 2 minutes. Whip until fluffy and fully blended. Whip in 1 cup of sweetened whipped cream OR Cool Whip. Add a few drops of food coloring, if desired to make it pink.
  • Spread half of the whipped cream cheese filling onto the warm cake pressing gently into the holes.
  • Hull and cube enough strawberries to equal 2 cups and set aside the desired amount of whole berries to decorate the top.
  • Mix the cubed strawberries into the remaining cream cheese mixture by hand then spread on top. Place the cake into the fridge for 4 hours.
  • Just before serving, frost with remaining whipped cream or Cool whip and decorate as desired with grated white chocolate and the reserved whole strawberries. Cut and serve.
  • Store leftovers in the refrigerator for up to 3 days.