Lemon Strawberry Poke Bundt Cake

1 box lemon cake mix

1 c. milk

4 oz. cream cheese, room temperature

3 eggs

1 pt. strawberries, hulled and coarsely chopped

1/4 c. sugar

2 t. lemon juice

3/4 c. powdered sugar

2 T. butter, room temperature

2 T. cream cheese

1 T. milk

1/4 t. lemon extract

Mix together the cake mix, milk, 4 oz. cream cheese and eggs. Pour into a bundt pan that has been liberally treated with baking spray.  Bake in a preheated 325* oven for 40-45 minutes, until a skewer inserted removes cleanly.

Meanwhile, place strawberries, sugar and lemon juice in a food processor and puree until smooth. Transfer to a 2 cup liquid measuring cup. Set aside.

When cake is baked, remove from oven and, using the handle of a wooden spoon, poke holes around the bottom of the cake.  Pour the strawberry mixture from the measuring cup into the wholes, guiding with a spoon if necessary.

Place cake on a wire rack and let cool to room temperature before covering and placing in the refrigerator for at least 2 hours or overnight.

Run a butter knife around the edges of the cake and pan and turn onto a serving platter.

In the small bowl of a stand mixer fitted with the whisk attachment, cream together the powdered sugar, butter, 2 T. cream cheese, milk and lemon extract until light and fluffy.  Spread over the top of the bundt cake and fill center with whole strawberries, if desired.