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Strawberry Cream Cake

Created by Lolli on June 18, 2015

1 box (16.5 ounce) strawberry cake mix (or white or yellow cake mix, I prefer using Duncan Hines brand)
1 can (14 ounce) sweetened condensed milk (Eagle Brand)
2 pints strawberries (fresh strawberries, chopped & mixed with 1/2 cup sugar

1 tub (8 ounce) Cool Whip frozen whipped topping ( OR 2 cups whipped cream, whipped, stabilized, 2 cups before you whip it)
Sliced strawberries (to place on top of the cake)

Step 1: Allow the chopped strawberry-sugar mixture to sit out on the counter 2 hours before you spread them on the cake.
Step 2: Bake cake according to box instructions in a 9 x 13-in. pan. While still hot, use a fork to poke holes all over the cake. Pour the can of sweetened condensed milk over cake evenly. You might need to use a rubber spatula or butter knife to even out milk. Let cake cool.
Step 3: Spread the sugared chopped strawberries evenly over the condensed milk.
Step 4: Spread Cool Whip or homemade whipped cream over cake. Cover and refrigerate for several hours before serving.
Step 5: Garnish with fresh sliced strawberries