Strawberry Lemonade Cream Cheese Poke Cake

 Preheat oven to 350° and spray a 9 x 13 glass baking dish with a non-stick spray. Set aside.
 In a large mixing bowl, beat cake mix, jello, eggs, oil, and water until well incorporated. 
 Pour into prepared baking dish and bake for 39-42 minutes or until a toothpick inserted comes out clean. 
 While the cake is still hot, poke holes with the end of a wooden spoon all over the top of the cake. 
 Let cool completely. 
For the Lemonade Cream Cheese Filling:
 In a medium mixing bowl, beat cream cheese for 3 minutes on medium speed until creamy. 
 Pour lemonade concentrate into cream cheese and beat until well blended. 
 In a small mixing bowl, beat evaporated milk and pudding mix for approximately 45 seconds. 
 Add pudding mix to cream cheese mixture and beat until well incorporated. 
 Spoon some of the lemonade filling mixture into a sandwich baggie and cut a small opening in the corner of the baggie. 
 Squeeze filling into each hole and then spread the remaining filling mixture over the top of the cake. 
 Cover with plastic wrap, chill for 4 hours, and then top with cool whip and sliced strawberries and lemon wedges before serving. 

Notes :

 Ensure all ingredients are at room temperature before starting to mix. 
 Chill the cake thoroughly before topping with cool whip to prevent melting. 
 Garnish with fresh fruit right before serving to maintain freshness and vibrant appearance.