Instructions

1. Make the cake as instructed on the box mix.

2. While cake is baking, roughly chop approximately 10 med/large strawberries.

3. Add strawberries and 3 tbs sugar to heavy bottomed pan. Heat over medium heat until strawberries start to break down and liquids are released.

4. Remove strawberry mixture from heat. Add in the evaporated milk, sweetened condensed milk, and whole milk. Use an emersion blender to combine the ingredients.

5. Once cake is finished baking, use a fork or the tip of a chopstick to poke multiple small holes across the top of the cake. The more holes the better.

6. While the cake is still hot, pour the strawberry milk mixture over the top of the cake, letting the liquid soak into the holes.

7. Cover the cake with foil and let rest in the refrigerator over night

8. The next day, use a stand mixer fitted with the paddle attachment to beat the cream cheese on medium speed until creamy.

9. Add the sugar, vanilla and salt and mix for 2 more minutes.

10. Swap out the paddle attachment for the whisk attachment and begin to whisk mixture on low speed.

11. Slowly pour in the heavy cream, then increase speed to medium. Whisk the mixture until peaks begin to form.

12. Top the cake with the whipped topping and enjoy.