Strawberry Lemonade Poke Cake 👩🏻🍳👨🏼🍳
1-box Betty Crocker™ Super Moist™ yellow cake mix
1/2-cup vegetable oil
1/4-cup lemon juice
2-tablespoons finely grated lemon peel
1-container Betty Crocker™ Rich & Creamy vanilla frosting
1/2-cup finely mashed fresh strawberries (4 to 5 large berries)
1-container (8 oz) Cool Whip™ frozen whipped topping, thawed
1 1/2-cups chopped fresh strawberries
1-tablespoon finely grated lemon peel
1-Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.
2-In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3-Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle with paper towel to reduce sticking.
4-In medium bowl, beat frosting and mashed strawberries with spoon until well blended. While cake is still warm, gently spread over cake; working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
5-Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with chopped berries and 1 tablespoon lemon peel. Store loosely covered in refrigerator.