Scale

1 box white cake mix (or homemade vanilla sponge), baked in a 9×13-inch pan

1 can (14 oz / 397 g) sweetened condensed milk

1/2 cup strawberry purée or prepared strawberry gelatin

2 cups whipped topping

4 oz (115 g) cream cheese, softened (optional, for stability)

1 cup crushed Golden Oreos or almond, strawberry crumble

Fresh strawberries, for garnish

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Bake the base: Preheat your oven to 350°F (175°C). Prepare a white cake mix (or homemade vanilla sponge) and bake it in a 9×13-inch pan. Follow the package or recipe directions until golden and springy to the touch. Let it rest for 5 minutes so it’s still warm but not piping hot.
Poke & soak: Using the handle of a wooden spoon, gently poke holes about 1 inch apart across the cake. Slowly pour one can of sweetened condensed milk over the top, letting it sink into every hole. Add ½ cup strawberry purée (or prepared gelatin) for that burst of fruity flavor. Tilt the pan slightly if needed to help the liquid spread evenly.
Cool completely: Place the pan on a wire rack and let the cake cool to room temperature. Then refrigerate for at least 2 hours, until the filling has set and the cake feels moist but firm. This chilling step deepens the flavors and improves the texture.
Whipped layer: In a bowl, beat together whipped topping with a few tablespoons of cream cheese for stability and a hint of tang. Spread this fluffy layer evenly across the chilled cake, creating a soft, cloud-like topping that holds up well in the fridge.
Crunch & serve: For the iconic crunch, crush Golden Oreos with melted butter and freeze-dried strawberries, or prepare a rustic almond–strawberry crumble. Sprinkle generously on top. Garnish with fresh strawberry slices for color. Slice into squares and serve chilled.

Refrigerate the cake and keep covered; best within 3 days.

For a no-gelatin option, use fresh strawberry purée.

Choose your crunch: Golden Oreos for classic shortcake vibes or almond–strawberry crumble for a homemade twist.