1 box vanilla cake mix (plus ingredients to prepare cake as per package instructions)

1/2 cup strawberry jam or preserves

1 cup fresh strawberries, diced

1 (8 oz) tub of whipped topping (or homemade whipped cream)

1/2 cup sweetened condensed milk

1/4 cup milk

1 teaspoon vanilla extract

Preheat the oven and bake the vanilla cake according to the package instructions in a 9×13-inch baking pan.
Once the cake is baked, allow it to cool slightly. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface.
In a small bowl, mix together the sweetened condensed milk, milk, and vanilla extract. Pour this mixture evenly over the warm cake, allowing it to soak into the holes.
In a separate bowl, combine the strawberry jam and diced fresh strawberries. Stir to combine, and spoon the strawberry mixture over the cake, spreading it evenly.
Spread the whipped topping over the entire surface of the cake, covering the strawberry mixture.
Refrigerate for at least 2 hours (preferably overnight) to allow the cake to fully absorb the flavors.
Garnish with additional fresh strawberries on top before serving, if desired.

If you prefer a non-dairy version, you can use non-dairy whipped topping or coconut whipped cream.

For a twist, swap out strawberry jam with other fruit preserves like raspberry or blueberry.

This cake can be made gluten-free by using a gluten-free vanilla cake mix.

To make it extra indulgent, consider adding layers of cream cheese frosting or vanilla pudding.