Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
3/4
cup water
1/2
cup vegetable oil
1/4
cup lemon juice
2
tablespoons finely grated lemon peel
3
eggs
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
Preparation
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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.
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.
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.
