Strawberry Shortcake Poke Bundt Cake

Recipe found HERE.

Cake
1 box Betty Crocker Super Moist Yellow Cake Mix
1 cup milk
4 oz. cream cheese, softened
3 eggs

Strawberry Poke Mixture
1 1/2 cups sliced fresh strawberries
1/4 cup granulated sugar
2 t. lemon juice

Cream Cheese Glaze
3/4 cups powdered sugar
2 T. butter, softened
1 oz. cream cheese, softened
1 or 2 T. milk
1/4 t. vanilla

Garnish
1 cup sliced fresh strawberries

Instructions:
1. Heat oven to 325 degrees. Spray 10-12 cup bundt cake pan with cooking spray and flour.

2. In a large bowl, beat cake ingredients with electric mixer on low speed for 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

3. While it's cooling, use a food processor or blender to puree strawberry poke mixture ingredients until smooth. transfer to 4 cup glass measuring cup and set aside. While still in pan, poke holes in cake with end of wooden spoon at 1/2 inch intervals going almost to the bottom of pan. Use a wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in case, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.

4. Cool 40 minutes; refrigerate in pan for 2 hours. Remove from fridge and run metal spatula around the outer and inside edges of pan to loosen cake. Turn upside down onto a serving platter.

5. In a medium bowl, mix cream cheese glaze ingredients with an electric mixer on low speed until smooth. If too thick add additional milk, 1 t. at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.