1. Prepare the vanilla cake mix according to the package instructions. Pour the batter into a 9×13 inch baking dish and bake at the temperature directed on the box, for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

2. Remove the cake from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon or a fork, poke holes all over the cake, ensuring they’re deep enough for the filling to soak in.

3. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until fully combined. Fold in the whipped topping until the mixture is light and creamy.

4. In another bowl, mix the strawberry gelatin with the milk. Stir until the gelatin is fully dissolved. Slowly pour this mixture over the entire surface of the cake, letting it seep into the holes.

5. Spread the cream cheese mixture evenly over the top of the cake. Use a spatula to smooth it out into an even layer.

6. Top the cake with the sliced fresh strawberries, arranging them in an even layer or decorative pattern as desired.

7. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set before serving.