1 cup white sugar
1/2 cup butter
1 (15 ounce) can white cake mix
1 egg
1/2 teaspoon vanilla extract
1 (12 fluid ounce) can evaporated milk
1 (8 ounce) package cream cheese, divided
2 cups sliced fresh strawberries
8 egg whites
Preheat oven to 325 degrees F (165 degrees C). Sift the cake mix, then sift again with the butter. Set aside.
In a large bowl, combine the cake mix, egg, and vanilla. Beat in the cream cheese and 1 cup of the strawberries. Fold in the remaining strawberries. Spread the batter evenly into the prepared pan.
Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool 10 minutes in the pan before removing from the pan. Cool on wire rack.
To Make Frosting: In a small bowl, beat the cream cheese and 2 cups of the strawberries in a heavy cream beat. Fold in the frozen whipped topping. Spread over cooled cake.
To Make Pudding Filling: In a large bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter, then quickly fold in the remaining whites.
Continue this process with the remaining egg whites, and finally fold in the pudding. Chill 4 to 8 hours before serving.