• Preheat the oven to 350°F. Grease and flour a 9 x 13-inch baking pan.

Make the Cake:

• In a large bowl, prepare the white cake mix according to the package instructions, using water, vegetable oil and eggs.
• Pour the batter into the prepared baking dish and bake according to package directions.
• Remove from the oven and let it cool completely.

Make the Gelatin:

• Meanwhile, in a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water, stirring until fully dissolved.
• Let the gelatin sit for a few minutes to cool slightly.

Add the Gelatin:

• Once the cake has cooled, use the end of a wooden spoon or a straw to poke holes all over the top of the cake, going about halfway down.
• Slowly pour the prepared strawberry gelatin evenly over the cake, allowing it to soak into the holes.
• Pour the sweetened condensed milk over the top of the strawberry gelatin.

Add the Frosting:

• In a separate bowl, beat the softened cream cheese until smooth. Pour in the cold heavy cream, powdered sugar, and vanilla and beat until the mixture is thick and creamy.
• Carefully spread this mixture over the cooled cake, covering it completely.

Chill the Cake:

• Refrigerate the cake for at least 2 hours or until fully chilled.
• Before serving, top the cake with the sliced fresh strawberries.