Bake the yellow cake as directed on the box in a 9×13-inch pan. Cool completely.

In a bowl, combine sliced strawberries and sugar. Let sit for 20 minutes to draw out the juices.

Using a hand mixer, beat softened cream cheese until fluffy—about 3 minutes.

Whisk pudding mix and cold milk in a separate bowl for 2 minutes. Let it thicken for 5 minutes.

Fold the pudding into the cream cheese until smooth.

Gently fold in 3/4 of the Cool Whip without overmixing.

Cut the cooled cake into 1-inch cubes.

Place half the cake cubes in a large punch bowl and press them lightly.

Spoon half the strawberries (with juice) over the cake layer.

Spread half the cream mixture evenly on top.

Repeat layers with remaining cake, strawberries, and cream.

Top with remaining Cool Whip and garnish with strawberries and mint.

Chill for at least 4 hours or overnight before serving.