Make the milk chocolate cake as directed in the box.
Cool on a wire rack.
Once the cake is completely cooled down, level the cake using a sharp knife. Cut the cake horizontally into two halves.
Keep the bottom layer on the serving plate. Spread the strawberry compote on the layer. (If the strawberry compote is too hard to spread, microwave it for 10 seconds or so. This will help it spread evenly).
In a big mixing bowl, beat heavy whipping cream, sugar and vanilla essence till soft peaks form.
Spread about 4 tbsp of this whipped cream on the bottom layer of the cake.
Gently, position the top layer of the cake on the bottom layer.
Spread the whipped cream evenly on the cake. Smooth-en it out.
Decorate using blueberries, raspberries and sliced almonds.
Refrigerate overnight before serving.