Preheat oven to 350 degrees.

Prepare cake mix, follow directions from box.  Split the batter in 2 round baking pans.  Let cakes cool completely before adding the 3 leches.

 

In a bowl combine the sweetened condensed milk, evaporated milk, 1 cup of regular milk,  1/2 tsp of vanilla extract and mix well  together with a fork.

Lay one round cake on your preparing dish, poke the cake surface with a toothpick.  Split the prepared 3 leches in 1/2.  Pour 1/2 of the 3 leches on the cake bottom that you have previously poked with a toothpick. Pour it evenly over the cake. Cover with a plastic wrap and put it in the refrigerator for 15 minutes.

 

Prepare the whipping cream following the directions on the carton. Take the cake out of the refrigerator and frost the top, this will be your filling. When adding the filling, frost the cake as evenly  as possible so that your cake will have the same height on all sides.  If you want to have strawberries in your filling, slice them very thin and lay them evenly over the filling cream.

Lay the other half of your cake on top, with a toothpick poke the surface of your topping cake and pour the 3 leches milk evenly over the cake.  Cover and let it set for 15 more minutes in the refrigerator. Once your cake has set, finish frosting it completely. You can decorate the top of the cake with  thin slices of strawberries and roasted thin slices of almonds on the sides. You can also sprinkle  shredded coconut.  If you don't want to top with fruit, nuts, or coconut, you can leave it white just make small peaks on the top part with the frosting and it also looks great. When you finish decorating place back in the refrigerator.  Since this cake has fresh milk it should be kept in the refrigerator and served cold.