Preheat oven to the temperature specified on the white cake mix box and prepare a baking pan according to package directions.

Prepare the cake batter using the white cake mix, egg whites, and oil, following the instructions on the cake mix box.

Pour the batter into the prepared baking pan and bake according to the package directions, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan.

In a bowl, combine 3/4 cup of heavy cream, half-and-half, and evaporated milk.

Use a knife to score the top of the cooled cake, creating small cuts all over to allow the milk mixture to penetrate the cake evenly.

Gradually pour the milk mixture over the scored cake, ensuring it spreads evenly across the entire surface.

Set the cake aside to soak up the milk mixture.

In a separate bowl, use an electric mixer to whip the remaining heavy cream with confectioners' sugar and vanilla extract until stiff peaks form, achieving a spreadable consistency.

Spread the whipped cream evenly over the soaked cake.

Arrange chopped pineapple and strawberries on top of the whipped cream.

Chill the cake in the refrigerator for at least 1 hour before serving, to allow the flavors to meld together.