Prepare the white cake in a 13 x 9 inch baking pan per the instructions on the packaging. Use the recommended amount of eggs, oil and water. Remove from the oven and use the back of a wooden spoon or to similar poke holes all over the cake.
In a medium size mixing bowl, whip together the sweetened condensed milk, cream cheese and vanilla for 2 minutes. Whip until fluffy and fully blended. Whip in 1 cup of sweetened whipped cream. Add a few drops of food coloring, if desired.
Spread half of the whipped cream cheese filling onto the warm cake filling the holes.
Hull and cube enough strawberries to equal 2 cups and set aside the desired amount of whole berries to decorate the top.
Mix the cubed strawberries into the remaining cream cheese mixture by hand then spread on top. Place the cake into the fridge for 4 hours..
Frost with remaining whipped cream and decorate as desired with grated white chocolate and the reserved whole strawberries just before serving. Store leftovers chilled.