1. Bake the Cake

• Prepare and bake the strawberry cake in a 9×13 inch pan following the instructions on the box

• Allow it to cool for 10 minutes after baking

2. Poke the Cake

• Use a fork or the handle of a wooden spoon to poke holes evenly across the surface of the cake

• Space the holes about 1 inch apart for even milk absorption

3. Make the Milk Soak

• In a mixing bowl, combine:

  • 1 cup heavy cream

  • 12 oz evaporated milk

  • 14 oz sweetened condensed milk

• Whisk until well blended, then slowly pour the mixture over the warm cake, letting it soak into the holes

4. Chill the Cake

• Refrigerate the soaked cake while you prepare the whipped cream topping (at least 30 minutes)

5. Whip the Cream

• In a chilled mixing bowl, beat:

  • 1 cup heavy cream

  • ¼ cup sugar

  • 1 tsp vanilla extract

• Beat on high until stiff peaks form

• Spread the whipped cream evenly over the chilled cake

6. Make the Crunch Topping

• Crush 18 golden Oreos in a food processor or by hand

• Mix half the crushed Oreos with half of the melted butter

• In a separate bowl, combine the remaining butter with the dry strawberry Jell-O powder

• Mix everything together until crumbly and colorful

7. Finish and Chill

• Sprinkle the crunch topping generously over the whipped cream layer

• Cover the cake and refrigerate overnight to allow the flavors to fully meld