Blend the milk and strawberries together until smooth. Pass through a sieve to remove the pulp.
½ cup - milk, ¼ cup - chopped strawberries
Place the cake layer in a 10" dish and pour milk over the cake to soak.
1 - vanilla cake layer
Beat together the cream cheese, sweetened condensed milk and vanilla together until smooth.
½ cup - full fat cream cheese, the brick kind, ¼ cup - sweetened condensed milk, ½ teaspoon - vanilla extract
Pour the heavy cream in as you beat it and continue beating until thick enough to almost stiff peaks. Don’t over mix because it will become runny.
1 ¼ cup - heavy cream/whipping cream
Add cream cheese mixture onto the cake and smooth out into an even layer.
Place in the fridge to chill and set while you make the ganache and topping.
Combine white chocolate and hot cream into a bowl and let it sit until the chocolate melts. Add in the strawberry jello powder, to your taste and whisk into a smooth mixture. Let it cool.
3.5 oz - white chocolate, 3.5 oz - heavy cream - really hot, 1-2 tablespoon strawberry jello powder or freeze dried strawberry powder
Mix the cereal with melted white chocolate in a container, until all coated and add in the strawberry jello powder. Close lid and shake until evenly distributed.
1 ¼ cup - rice crispies cereal, 2-3 tablespoon - white chocolate, melted, 1-2 teaspoon - freeze dried strawberry powder OR strawberry jello powder
Take out the cake from fridge and pour ganache and smooth out. Make sure the ganache isn't warm and pour gently onto the cream cheese layer. You don't want it to make a hole into the cream cheese layer, making a mess.
Refrigerate for a few hours to set.
Evenly cover the top with the chopped strawberries once the ganache layer is set, or almost set. Otherwise they'll sink into it.
1 cup - chopped strawberries
Add the cereal topping while serving or right before serving. I like to let people add it to their own plate as desired. I do not recommend add it beforehand because it'll become soggy instead of crispy and crunchy.
