Preheat the oven to 350°F and lightly grease a 13x9-inch baking dish.

Whisk the cake mix with the oil and water, using a handheld mixer.

Whisk in the eggs, one at a time.

Pour this batter into the baking dish and bake for about 25 minutes or until a toothpick inserted into the middle comes out clean.

Let the cake cool for 15 minutes then poke holes all over it using a wooden spoon handle, making them about an inch apart.

Bet the cold milk with both packages of instant pudding with a handheld mixer.

Put 1½ cups of the mixture in a piping bag with a large decorating tip or in a large Ziploc bag with a snipped off corner.

When the cake is completely cool, pipe the pudding into the holes, smoothing the remaining pudding over the cake with an offset spatula.

Cover and refrigerate for 2 hours.

Spread the Cool Whip over the pudding layer and decorate with the sliced strawberries.