Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish. Prepare the white cake mix according to package instructions and pour into the prepared dish. Bake for 25-30 minutes until a toothpick comes out clean. Cool completely.

Use the handle of a wooden spoon or skewer to poke holes in the cake, approximately 1 inch apart.

In a mixing bowl, combine sliced fresh strawberries and strawberry Jell-O. Stir until strawberries are well coated.

Pour the strawberry filling evenly over the poked cake, ensuring it seeps into each hole. Let sit for about 10 minutes.

In a chilled bowl, beat the whipped cream and powdered sugar on medium until soft peaks form (2-3 minutes).

Spread the whipped cream over the top of the cake evenly. Optionally, fold in additional sliced strawberries.

Cover the cake with plastic wrap and refrigerate for at least 2-4 hours, or overnight if possible.

Before serving, add extra sliced strawberries and mint leaves on top for decoration. Slice and serve.