Preheat the oven to 350 degrees F and spray a 9X13 baking pan with a non stick cooking spray.

In a large mixing bowl, combine the cake mix, eggs, and vanilla with a hand held mixer until well combine. Pour this cake batter into the 9X13 baking pan.

Bake uncovered for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean. Allow the pan to cool for 20-30 minutes until the cake is cool to the touch.

Then in a large mixing bowl. Combine the three milk mixture ingredients.

Use a fork or skewer to poke holes in top of the prepared cake and then pour the milk mixture over the entire cake and make sure that is seeps down into the holes in the cake.

Refrigerate the cake (covered for at least 4 hours but overnight is preferred.

To make the topping, beat together the heavy whipping cream, powdered sugar and vanilla extract in a large bowl with a hand held mixer or a stand alone mixer. Beat until soft peaks form in the mixture.

Right before serving, spread the topping mixture over the top of the cake and top with the sliced strawberries (optional).

Store the leftovers in the refrigerator for up to 5 days.