Strawberry Tres Leches Cake

1 box white cake mix
1/2 c oil
4 large egg whites
16 oz. fresh strawberries
2 cups heavy cream
1 can (14oz) sweetened condensed milk
1/2 c evaporated milk
1/4 cup powdered sugar
1 tsp. vanilla
1/4 tsp salt

1. Preheat oven to 350.  In a large bowl, whisk the cake mix, oil, and 1+1/4 cups water until smooth. In a large bowl, using an electric mixer, beat the egg whites at medium speed until stiff peaks form, about 3 min. Carefully fold the egg whites into the batter just to blend.
2. Gently pour the batter into a buttered 9x13 baking dish. Bake 35-40 min.  Let cool in the dish on a wire rack for 1 hour.
3. Stem half the berries and place in a blender with 1/2 cup cream, sweetened condensed milk, and evaporated milk. blend on high until smooth. Pour through fine mesh strainer into bowl. Using a skewer, poke holes all over the cake, through to the pan bottom. Slowly pour the milk mixture over the top and let it soak into the cake. Cover and refrigerate 4 hours min.
4. In a large bowl, using electric mixer, beat the remaining 1+12 cups cream at high speed until soft peaks form. Beat in the sugar, vanilla, and salt. Top cake with the whipped cream. Stem and slice the remaining berries and scatter over the cake. Store in refrigerator.

* Next time i will cut the cake in half horizontally, pour half the milk mixture over it, and then top with top layer, pour remaining milk over that, so that the milk mixture really gets a chance to soak in. Recipe from Rachel Ray magazine, July 2017