Strawberry Lemonade Cake

Strawberry Lemonade Cake 1 boxed lemon cake mix (plus eggs and oil according to package directions) 1 1/2 – 2 cups chilled lemonade (I use frozen with a couple of fresh lemons squeezed in) 1 (3 oz) package strawberry Jell-O 1 cup boiling water Strawberry Cream Frosting 2 cups heavy whipping cream 2/3 cup powdered sugar 1 cup sliced fresh strawberries, pureed in blender Make the cake as directed on the box substituting an equal amount of lemonade for water. Bake in a 9×13 pan. Let the cake cool for 20 minutes and then poke the cake with a large fork about 1/2″ apart, covering the entire surface. Mix the strawberry jello with 1 cup boiling water until completely dissolved. Add 1/2 cup cold lemonade and mix well. Pour the jello mix slowly over the cake allowing the Jell-O to fill in the “pokes” in the cake. Cover and refrigerate for 3-4 hours to allow jello to set. To make the Strawberry Cream Frosting, whip the cream with powdered sugar until soft peaks form. Gradually add strawberry puree and continue to whip until stiff. Spread the cream over cake. Keep refrigerated until ready to serve.