1-First Step: Prepare the Cake Batter and Bake Preheat your oven according to the white cake mix package instructions. Spray a large cake pan with cooking spray and lightly coat it with 2 to 3 tablespoons of flour to prevent sticking. Mix the cake mix with the required eggs, oil, and water as directed on the box. Pour the batter into the prepared pan and place in the oven. Start checking the cake about 8 minutes before the package’s shortest suggested time. Insert a toothpick in the center; when it comes out clean the cake is done. Removing it at this point keeps the crumb moist and tender.

2-Second Step: Cool the Cake Properly Allow the cake to cool slightly on a wire rack so it firms up. For best results and easier frosting, cool the baked cake completely in the fridge or freezer. This makes it simpler to loosen the edges and keep the frosting from melting when applied.

3-Third Step: Make the Cream Cheese Whipped Frosting Start by softening the 8 oz of cream cheese. Cut it into pieces and microwave for 20 seconds to bring it to room temperature, then beat until smooth and lump-free. Add 1 pint (2 cups) heavy whipping cream, 1 teaspoon vanilla extract, and 2 cups powdered sugar to the cream cheese. Mix on low speed for 5 minutes to blend the ingredients gently, then increase to medium-high and whip for 3 more minutes until soft peaks form. The frosting should be light but stable enough to hold shape on the chilled cake.

4-Fourth Step: Frost the Cake Loosen the cake edges with a knife if needed, then spread the cream cheese whipped frosting across the top and edges, pressing the frosting into the pan to get a smooth finish. Refrigerate the frosted cake for 2 hours to set the frosting before adding the strawberry topping. This chilling step helps the topping sit nicely without soaking into the cake.

5-Fifth Step: Prepare the Strawberry Topping In a medium saucepan combine 1 3/4 cups cold water with 1 large box (4.75 oz) strawberry dessert mix. Stir until the powder dissolves, then bring the mixture to a full boil while stirring continuously. Maintain the boil for 1 minute to activate the thickening agents. Remove from heat and let the mixture cool slightly until it is warm but not hot. Add the thawed frozen strawberries (from the 2 containers or boxes that were cut and stored with sugar) and stir. If using, gently fold in the optional 1 pint fresh ripe strawberries, thinly sliced. The texture should be spoonable but thick enough to hold on the frosted cake.

6-Final Step: Assemble and Chill Place the cake pan on a cookie sheet to catch any drips. Pour the strawberry topping evenly over the frosted cake, easing the edges so the topping can sink slightly and cascade down the sides. Refrigerate the cake for 4 hours to let the topping set and the flavors meld. When ready to serve, slice and plate chilled pieces. If there is any extra topping, offer it on the side so guests can add more to their slices. The cake is best served cold and holds well for several days in the fridge.