Ingredients:

  • 1 box (15.25 oz) Lemon Cake Mix
  • 1 cup Water
  • 0.5 cup Vegetable Oil
  • 3 Large Eggs
  • 1 tbsp Fresh Lemon Zest
  • 1 package (3 oz) Strawberry Gelatin
  • 0.5 cup Boiling Water
  • 0.5 cup Frozen Lemonade Concentrate, thawed
  • 8 oz Whipped Topping, thawed
  • 1 cup Fresh Strawberries, sliced
  • 1 Lemon, sliced into half-moons

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish. Combine lemon cake mix, water, vegetable oil, eggs, and lemon zest in a large bowl. Beat with an electric mixer until smooth.
  2. Pour batter into the prepared dish and bake for 25–30 minutes, or until a toothpick comes out clean. Allow the cake to cool for 5–10 minutes.
  3. Using the handle of a wooden spoon, poke holes across the surface of the warm cake about 1 inch apart, going 3/4 of the way down.
  4. In a heat-proof pitcher, whisk strawberry gelatin with boiling water until dissolved. Stir in the thawed lemonade concentrate.
  5. Slowly pour the gelatin mixture over the cake, ensuring the liquid fills the holes.
  6. Cover the cake and refrigerate for at least 2 hours to allow the gelatin to set and flavors to meld.
  7. Spread the thawed whipped topping evenly over the chilled cake. Garnish with fresh strawberry slices and lemon half-moons before serving.