Ingredients:
- 1 box strawberry cake mix
- 1 small box strawberry flavored gelatin
- 3/4 c. vegetable oil
- 1 c. water
- 3 eggs
- 2 – 8 ounce packages cream cheese, softened
- 3/4 c. frozen lemonade concentrate
- 5 oz. evaporated milk
- 1 small box instant lemon pudding
- 8 oz. tub whipped topping
- 8 oz. Fresh strawberries, sliced
- 2 Tbsp sugar
- Fresh lemon, optional, used as garnish
Instructions:
Preheat oven to 350 and grease a 13×9 glass baking pan. (This is the one I have.)
Slice strawberries, sprinkle with sugar and refrigerate.
Combine cake mix, gelatin, oil, water and eggs until well mixed and pour into greased pan. Bake for 40 minutes or until toothpick comes out clean.
While cake is baking, prepare the lemonade cream cheese filling by beating cream cheese in a bowl alone for 2-3 minutes or until creamy, then add the lemonade concentrate until fully combined.
In a separate bowl, mix evaporated milk and lemon pudding until fully incorporated, and then add pudding mixture into cream cheese mixture.
Scrape a handful of the cream cheese lemonade mix into a ziplock bag, and cut a small hole in the corner in order to pipe into the cake.
When the cake is done, remove from oven and immediately poke holes with a wooden spoon.
Once the cake has fully cooled, use the ziplock filled with cream filling and fill each hole as shown.
Spoon remaining cream cheese mixture over top of the cake and spread. Refrigerate for at least an hour.
Top cream cheese layer with sliced strawberries.
Spread cool whip over the top of the strawberry layer. If desired, use strawberry slices, lemon slices, or garnishes of your choosing.
