Begin by baking a boxed white cake mix according to package instructions. When done, remove from oven and allow cake to cool.
When cooled, using the end of a wooden spoon or larger straw, poke holes into the cake. You’ll need to poke about 4-5 holes per row.
Prepare Jell-O. Pour into bowl and mix in 1 cup of bowling water and stir until combined. Then add in only 1/2 cup cold water and stir. Pour over cake mix so Jell-O can make it inside each hole. When done, refrigerate cake for about 2-4 hours.
Make whipped topping by adding 1 cup whipping cream and 2 TBS powdered sugar. Whip until firm, about 5 minutes.
While whipping, cut up fresh strawberries in small chunks. You’ll need about 1 1/2 cups. When whipped topping is done, pour in 1 cup strawberries and fold in.
Frost cake with whipping topping and strawberries.
Cover top of whipped topping with additional 1/2 cup strawberries and refrigerate overnight.
You can prepare the struesel the night before or the day of. Combine oats, flour, salt, brown sugar and melted butter and stir. Place in 300°F oven for 30 minutes. When done remove and allow to cool.