Strawberry Lemonade Poke Cake

Instructions

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1. - Preheat oven to 350°F. Prepare 9 in. x 13 in. pan with vegetable pan spray.
2. - In large bowl, beat cake mix, milk, vegetable oil, eggs and lemon zest with electric mixer on medium speed for 2 minutes. Pour into prepared pan.
3. - Bake 27-29 minutes or until toothpick inserted in center of cake comes out clean. Cool completely in pan on cooling grid.
4. - In large saucepan, heat strawberries, water and 2 tablespoons lemon juice on medium-low heat until strawberries are softened, about 10 minutes. Pour mixture into food processor and pulse until all strawberries are pureed. Add gelatin; pulse until thoroughly combined.
5. - Using a lollipop stick or fork, poke holes in cake approximately 1 inch apart. Slowly pour strawberry liquid evenly over cake; wrap with plastic and refrigerate at least 2 hours or up to overnight.
6. - In large bowl, beat cream and confectioners' sugar to soft peaks. Add remaining 2 tablespoons lemon juice. Cover cake with whipped cream. Serve immediately.