Strawberries and Cream Tres Leches Cake

Preheat your oven to 350°F (175°C).

In a large bowl, combine the white cake mix, sour cream, milk, vegetable oil, and eggs.

Using a hand mixer, blend the ingredients until the batter is smooth.

Grease a 9x13 inch baking dish with butter or non-stick spray.

Pour the cake batter into the prepared dish and spread evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the milk soak. In a separate bowl, combine the chopped strawberries and granulated sugar and let them sit for a few minutes to macerate.

To the macerated strawberries, add the sweetened condensed milk, evaporated milk, and half-and-half. Whisk until everything is well combined.

As soon as the cake comes out of the oven, while it is still hot, poke holes all over the top using the handle of a spatula or a fork.

Slowly and evenly pour the strawberry milk mixture over the hot cake, allowing it to soak in.

Let the cake cool completely.

For the topping, combine the heavy cream, powdered sugar, and vanilla extract in a bowl.

Whip with a hand mixer until stiff peaks form.

Spread the whipped cream evenly over the cooled cake.

Garnish with additional chopped fresh strawberries before slicing and serving.