Preheat oven to 350F and lightly grease a 13 x 9-inch baking pan.

Combine strawberry cake mix, strawberry gelatin, oil, water, and eggs in a large bowl and stir until combined. Pour into prepared pan and bake for 40-42 minutes, or until cake passes the toothpick test. Immediately after removing from the oven, poke holes in the cake with the round end of a cooking spoon. Let cool.

To prepare the filling, beat cream cheese in a medium mixing bowl for 2-3 minutes until fluffy and creamy. Add in lemonade concentrate and beat again until fully incorporated.

In a small bowl, whisk together the evaporated milk and lemon instant pudding mix until smooth. Add the lemon pudding mixture to the cream cheese mixture and beat until combined. Add some of the combined mixtures into a resealable storage bag (like a Ziploc bag), press out the extra air and seal. Cut off one bottom corner of the bag and fill the holes in the cake by squeezing the mixture into the holes. Squeeze any remaining extra filling over the cake. Spread the remaining filling from your bowl evenly over the top of the cake.

Spread whipped topping over the lemon cream cheese mixture layer. Cover and chill in the fridge for at least 4 hours before slicing and serving. Garnish with strawberries, if desired.