Strawberry Shortcake Poke Cake

Strawberry Shortcake Poke Cake Cake: 1 box Yellow Cake Mix 1 cup milk 5 ounces cream cheese, room temp 3 eggs Strawberry Poke Mixture: 2 cups sliced fresh strawberries 1/4 cup sugar 2 teaspoons lemon juice Cream Cheese Glaze: 3/4 cups powdered sugar 2 tablespoons butter, softened 2 ounces cream cheese, softened 3 tablespoons milk 1/4 teaspoon vanilla Garnish: 1 1/2 cup sliced fresh strawberries Preheat oven to 325 F. Spray a 12 cup bundt cake pan with Pam or Bakers Spray. In a large bowl beat cake ingredients with an electric mixer on Low for 1 minute, keep scraping bowl. Raise speed to medium beat for 2 minutes. Pour batter into cake pan. Bake 40 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes. In a food processor, blend poke mixture until blended and smooth. Pour into a 4 cup measuring cup and set aside. Poke holes in the cake while still in the pan, Pour mixture over holes in the cake, using a spoon to direct the mixture. Poke more holes if you have leftover strawberry mixture. Let cool for 40 minutes, then place in refrigerator for 2 hours. Remove from refrigerator, run a plastic knife around the edges of pan to loosen the cake. Turn upside down on to a serving platter. In a medium bowl, mix cream cheese glaze ingredients together until smooth with a hand blender on low speed, add more milk one tbsp at a time, if you would like the consistency to not be so thick. Glaze cake as desired and garnish with strawberries. Keep refrigerated.