Preheat oven to 350° F. Spray twelve 4 oz. ramekins with nonstick cooking spray and set aside.

Combine cake mix, water, vegetable oil and eggs in a large bowl. Whisk to combine ingredients. Fold in 1.5 cups chopped strawberries and pour mixture into prepared ramekins. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Let cool completely.

Whisk together condensed milk, evaporated milk and low fat milk in a medium bowl for the milk topping. POKE holes in the cakes thoroughly using a fork. Spoon 4 tablespoons of mixture over each cake. Cover with aluminum foil and refrigerate for at least 2 hours to overnight to allow the liquid mixture to soak in.

Place whipping cream, sugar and vanilla in the bowl of a stand mixer or use a hand mixer. Whip until stiff peaks form. Spread evenly over top of the cake. Garnish each cake with 1 sliced strawberry in the shape of bunny ears.