Instructions
- Bake the Cake:
Prepare the strawberry cake mix according to the package instructions. Pour the batter into a greased 9×13-inch pan and bake until a toothpick comes out clean. Remove from oven. - Poke Holes:
While the cake is still warm, use a skewer, chopstick, or fork to poke holes all over the surface. This allows the milk mixture to soak in. - Make the Milk Mixture:
In a bowl, whisk together the sweetened condensed milk, evaporated milk, and half-and-half until smooth. - Soak the Cake:
Slowly pour the milk mixture evenly over the warm cake, letting it absorb. Cool the cake completely, then cover and refrigerate for several hours or overnight for best results. - Prepare the Whipped Topping:
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. - Assemble:
Spread the whipped cream evenly over the chilled cake. Garnish with fresh or crushed freeze-dried strawberries. - Serve:
Cut into squares and serve chilled.
