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Preheat the oven and prepare a 9x13 inch baking pan according to the vanilla cake mix package instructions.
Prepare and bake the vanilla cake according to the package instructions in the prepared pan. Let the cake cool for about 10 minutes.
In a saucepan, combine water, chopped strawberries, lemon juice and granulated sugar. Bring to a simmer over mediumheat, stirring until the sugar is dissolved.
Cook for about 10-15 more minutes until the strawberries have softened. Use a potato masher to mash the strawberries when they are tender.
Turn off the heat and let the strawberry sauce cool slightly.
Use the handle of a wooden spoon to poke holes all over the cake, ensuring they go all the way through.
Pour the warm strawberry sauce over the cake, making sure it seeps into the holes. Let the cake cool completely.
In a mixing bowl, whip the heavy cream until stiff peaks form.
Spread the whipped cream over the top of the cake and decorate with sliced fresh strawberries and mint leaves if using.
Chill the cake in the refrigerator for about 2 hours before serving to allow flavors to settle.