Instructions
Prepare the white cake :
Preheat the oven to 350F.
Grease and dust a 9 x 13 inch cake pan with flour.
Prepare the white cake mix according to the instructions on the box. Pour batter into prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes and, using the bottom of a wooden spoon, poke holes all over the cake.
White chocolate and strawberry mixture:
In a medium microwave-safe bowl, mix white chocolate chips and sweetened condensed milk. Microwave for about 1 minute, stir and heat for 30 seconds or more if necessary. Stir until completely blended, smooth and shiny.
Stir the strawberry gelatin mixture into the hot water. Make sure it dissolves, otherwise it will be grainy. Stir the strawberry mixture into the condensed milk mixture until completely mixed and smooth.
Pour the chocolate strawberry mixture over the whole cake and, using a spatula, spread it evenly into the holes.
Let the cake cool completely and refrigerate for about an hour.
Additional layers :
Cover the cake with strawberry tart filling if using a strawberry tart filling.
Whipped Cream :
In a large bowl, beat heavy cream, sugar and vanilla extract until stiff peaks form.
Using a spoon, spread the whipped cream all over the cake and spread with a spatula.
Garnish:
Garnish the cake with sliced strawberries.
Refrigerate the cake for at least 8 hours or better overnight before serving.
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