Best Strawberry Poke Cake

Preheat oven to 350. Spray large cake pan with cooking spray. (Editor’s note: Recipe calls for 9x13 pan, but I used a larger casserole dish to have more room for all layers.) Prepare white cake mix according to box instructions. Bake for about 25-30 minutes, or until a toothpick comes out clean. Let cool for 10 minutes and using the bottom of a wooden spoon, poke holes all over the cake. In a medium bowl, combine white chocolate chips and sweetened condensed milk. Heat in the microwave until hot for about 1 minute, stir and heat 30 seconds or more if needed. Stir until fully combined, smooth and shiny. Stir in strawberry gelatin mix into warm water. Make sure it dissolves. Stir the strawberry mixture into the condensed milk mixture until fully combined and smooth. Pour the strawberry chocolate mixture all over the cake and using a spatula, spread it evenly into the holes. Let the cake cool completely and refrigerate for about one hour. Top cake with strawberry pie filling. In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form. Using a spoon, scoop the whipped cream all over the cake and spread it with a spatula. Garnish the cake with sliced strawberries. Refrigerate the cake for at least 8 hours or overnight before serving.