Step 1: Prepare the Cake

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray.
2. In a large mixing bowl, combine lemon cake mix, eggs, vegetable oil, water, lemon zest, and lemon juice.
3. Using an electric mixer, beat on low speed until combined, then increase to medium speed and mix for 2 minutes until smooth.
4. Pour the batter into the prepared baking dish and spread evenly.

Step 2: Bake the Cake

1. Bake for 21-26 minutes, or until a toothpick inserted in the center comes out clean.
2. Remove the cake from the oven and let it cool for 10 minutes.

Step 3: Poke Holes and Add the Gelatin

1. Using a toothpick, skewer, or wooden spoon handle, poke holes all over the warm cake.
2. In a small saucepan, bring 1 cup of water to a boil.
3. Remove from heat and stir in the strawberry gelatin mix until fully dissolved.
4. Add 1/4 cup cold water, stir, then slowly pour over the cake, ensuring it soaks into the holes.
5. Refrigerate the cake for at least 1 hour to allow the gelatin to set.

Step 4: Make the Lemon Pudding Topping

1. In a medium bowl, whisk together milk and lemon pudding mix until it thickens slightly.
2. Gently fold in the Cool Whip until smooth and creamy.
3. Refrigerate the topping for 10-15 minutes before spreading it over the cake.

Step 5: Frost and Garnish the Cake

1. Evenly spread the lemon pudding topping over the chilled cake.
2. Garnish with whole or sliced strawberries for extra flavor and decoration.
3. Serve immediately or refrigerate until ready to enjoy.