Remove stems from strawberries and place them in a food processor. Add sugar and pulse a few times. Allow strawberries and sugar to sit at room temperature for 20 minutes until the strawberries release their juice. Add evaporated milk and blend until completely smooth, 2-3 minutes.

Pour strawberry mixture into a medium pitcher or bowl and add milk and heavy cream. Stir to combine. Refrigerate for 2 hours to allow the strawberry flavor to develop.

Preheat oven to 350 degrees F. Spray 9x13-inch baking pan with non-stick cooking spray. Set aside.

In a large bowl, mix together the butter recipe cake mix, oil, water, and eggs. Beat on medium speed for 2 minutes. Pour cake batter into greased 9x13-inch baking dish.

Bake 28-32 minutes until a toothpick inserted into the center comes out clean. Allow cake to cool completely.

Use a fork or wooden skewer to poke holes in the cool cake.

Use a fine-mesh strainer to strain the strawberry milk into a separate bowl. Slowly pour the milk over the cool cake, making sure to get it all around the edges and fully covering the cake.

Cover the cake and refrigerate for 2 hours or overnight to allow the milk to absorb into the cake.

Place heavy cream for the topping in a glass or metal mixing bowl. Add powdered sugar and vanilla. Blend on HIGH speed for 2-3 minutes until stiff peaks form.

Spread whipped cream over the cooled cake.

Slice remaining strawberries and place them on top of the whipped cream.

Serve cold.