Strawberry tres leches cake

Mix the strawberry cake mix with milk in place of water, the three eggs and the vegetable oil on medium speed for two minutes.

Preheat the oven to 350; pour the batter into a greased baking dish and bake for the time on the box, 25 minutes in a 9x13.

Cool the cake.

Mix the milk, condensed milk, evaporated milk and strawberry pie filling, smashing the strawberries; set aside.

Poke the cooled cake all over with a fork and pour over about three cups of the milk mixture (all four for a wetter cake), tilting so it soaks in.

Refrigerate overnight or at least four hours so the cake absorbs the milk.

Beat the heavy cream, sugar and vanilla extract about 10 minutes until stiff.

Spread the whipped topping smooth and even; decorate with fresh strawberries dipped in the strawberry filling to glaze.