For the cake

1. Preheat the oven to 350F. Grease and flour an 9×13×2 inch sheet pan.
2. Follow the instructions on the cake mix box. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
3. Once cooled, transfer to a cooling rack and using a cake leveler, remove the dome-like top of the cake to get a flat surface.
4. Using a skewer, poke holes into the top of the cake. Set aside.

For the Milk mixture

1. In a blender, combine the whole milk and strawberries. Blend until smooth.
2. Add in the condensed milk and evaporated milk, and blend again.
3. If using the CBD tincture, add 1 full dropper at a time. I used 3 full droppers!
4. Pour the milk mixture over the cake, one cup at a time, until it begins to soak. Refrigerate covered for at least 4 hours (but preferably overnight) before serving to allow the mixture to absorb completely.

For the whipped cream

1. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and confectioners sugar on medium-high speed until medium peaks form, about 3-4 minutes.
2. Spread whipped cream on top, just before serving. Top with strawberries. Enjoy!