1-Preheat your oven to 350 degrees F and generously grease a 9×13 metal baking pan.

2-Prepare the white cake mix according to the package directions, which typically involve mixing with eggs, oil, and water.

3-Pour the batter into the prepared pan and bake for approximately 22-25 minutes, or until a toothpick inserted into the center comes out clean.

4-Allow the cake to cool completely on a wire rack. This step is crucial before proceeding to the next phase.

5-Once the cake has cooled, use the tines of a fork to poke holes all over the surface of the cake. Space the holes about half an inch apart to ensure even absorption of the gelatin mixture.

6-In a medium bowl, dissolve one 3 oz box of strawberry gelatin in 1 cup of boiling water, stirring until completely dissolved.

7-Add 1 cup of cold water to the gelatin mixture and whisk to combine thoroughly.

8-Carefully pour this gelatin mixture evenly over the entire surface of the cooled cake. Take your time to ensure the liquid fills all the holes you created.

9-Refrigerate the cake for at least 4 hours or overnight. This allows the gelatin to fully set and infuse the cake with strawberry flavor.

10-Remove the chilled cake from the refrigerator and set it aside while you prepare the frosting.

11-In a large mixing bowl, beat 8 oz of softened cream cheese until fluffy and smooth, about 2-3 minutes.

12-In a separate bowl, combine 1½ cups of heavy whipping cream, 1 cup of confectioners’ sugar, and 1 teaspoon of vanilla extract.

13-Whip the cream mixture until stiff peaks form. This is an important step, so be patient and whip the cream just until it holds firm peaks.

14-Gently fold the whipped cream mixture into the cream cheese until just combined. Be careful not to overmix, as this can cause the mixture to become too thin.

15-Spread this creamy frosting evenly over the chilled, gelatin-infused cake.

16-In a medium bowl, combine 18-20 coarsely crushed vanilla sandwich cookies with their cream filling intact.

17-Add ¼ cup of melted unsalted butter and one 3 oz box of dry strawberry gelatin powder to the crushed cookies.

18-Mix everything together until the cookie crumbs are well coated with the butter and gelatin powder.

19-Sprinkle this mixture evenly over the frosting, then press down lightly to help it adhere.

20-If desired, garnish with fresh strawberries just before serving.

21-Return the completed cake to the refrigerator for at least another hour to allow everything to set together before serving.