Southern Roots Sisters strawberry lemonade poke cake

Directions

Preheat oven to 350 degrees. Mix lemon cake mix, eggs, vegetable oil and milk in mixer on medium speed for three minutes. Pour ingredients into 9-by-13-inch pan sprayed with nonstick cooking. Sprinkle strawberries all over the top of the cake. They will sink down into the cake as it cooks. Bake 25 minutes or until toothpick inserted into center comes out clean. While cake is still warm out of the oven, take the back of a wooden spoon and poke holes all over the cake, about 2 inches apart. To make filling, pour 3/4 of the strawberry lemonade jam into a bowl. Add 3 tablespoons of hot water to jam, stirring vigorously until combined. Pour over the top of the cake so that the liquid seeps into the holes. Allow to cool for one hour. To make topping, spread container of whipped topping all over cake. Dollop the remaining strawberry lemonade jam on the whipped topping, and swirl with a knife. If you prefer, you can mix the whipped topping and jam in a bowl together, then top the cake. Garnish with strawberries if desired.