In a large saucepan, combine the sweetened condensed milk and dry milk powder. Stir thoroughly until the powder is completely dissolved and the mixture is smooth.

Pour in the heavy cream and whole milk. Stir until well combined, then place the saucepan over medium heat. Cook, stirring frequently and scraping the bottom of the pan, until the mixture begins to bubble gently.

Add the chopped white chocolate and stir until completely melted. Remove from the heat and transfer the cream to a shallow, heatproof bowl. Let the steam subside, then refrigerate until completely cool.

Wash and thoroughly dry the strawberries. Remove the stems and cut them into small pieces, reserving a few for decorating. Make sure the berries are dry to prevent excess moisture from thinning the filling.

Once the white chocolate cream is completely cool, gently fold in the diced strawberries. Transfer the mixture to a 9 × 13-inch glass baking dish and spread it evenly.

Place the chopped semisweet chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and the mixture is smooth and glossy. Let it cool slightly.

Pour the ganache over the strawberry cream. Gently spread it with a spatula until the filling is completely covered with an even layer of chocolate.

Cover the dish and refrigerate for at least 4 hours, or until thoroughly chilled and the ganache has set.

Before serving, decorate with chocolate sprinkles and the reserved fresh strawberries. Serve chilled, scooping through the chocolate topping and creamy strawberry filling.