Preheat Oven & Prep Pan:

• Preheat oven to 325°F (163°C).
• Line a 13×9-inch baking pan with parchment paper and lightly grease with cooking spray.

Make the Cake Batter:

• In a large bowl, whisk together the cake mix and pudding mix.
• Add lemonade, oil, and eggs, whisking until smooth.
• Pour the batter into the prepared pan and spread evenly.

Bake the Cake:

• Bake for 45 minutes or until a toothpick inserted comes out clean.
• Remove from oven and let cool completely on a wire rack (about 30 minutes).

Prepare the Strawberry Filling:

• In a small saucepan, bring lemonade to a low simmer over medium heat.
• Remove from heat, stir in strawberry Jell-O, and mix until fully dissolved (about 3 minutes).
• Set aside to cool to room temperature (about 10 minutes).

Poke & Fill the Cake:

• Once the cake is cooled, use the handle of a wooden spoon to poke about 24 holes evenly across the cake.
• Spoon the Jell-O mixture into the holes.

Chill the Cake:

• Cover and refrigerate for at least 6 hours (preferably overnight for the best texture).

Frost & Garnish:

• Remove the cake from the refrigerator.
• Spread the buttercream frosting evenly over the top.
• Garnish with fresh strawberries and lemon slices before serving.