STRAWBERRIES AND CREAM POKE CAKE

STRAWBERRIES AND CREAM POKE CAKE 1 [16.25] oz box white cake mix, plus eggs, oil and water to prepare [See Cook's note] 1 [14] oz can sweetened condensed milk 2 [8] oz cream cheese, softened 1 tsp pure vanilla extract 2 quarts fresh strawberries, divided 4 cup sweetened fresh whipped cream or 16 oz frozen whipped topping, thawed 4 oz white chocolate, grated few drops pink or red food coloring [optional] Prepare the white cake in a 9 x 13 inch baking pan per the instructions on the packaging. Use the recommended amount of eggs, oil and water. Remove from the oven and use the back of a wooden spoon or to similar poke holes all over the cake. In a medium size mixing bowl, whip together the sweetened condensed milk, cream cheese and vanilla for 2 minutes. Whip until fluffy and fully blended. Whip in 1 cup of sweetened whipped cream. Add a few drops of food coloring, if desired. Spread half of the whipped cream cheese filling onto the warm cake filling the holes. Hull and cube enough strawberries to equal 2 cups and set aside the desired amount of whole berries to decorate the top. Mix the cubed strawberries into the remaining cream cheese mixture by hand then spread this over the top. Place the cake into the fridge to cool completely. After cooled, frost with the remaining whipped cream and decorate as desired with grated white chocolate and the reserved whole strawberries.