In a medium saucepan, set over medium-low heat, combine 3 cups strawberries, 3 tablespoons water, ¼ cup sugar, ¼ cup frozen lemonade concentrate, zest and juice of 1 lemon. Stir well, cover and cook until strawberries are softened and liquid is deep red, about 10 minutes. Pour the liquid over a strainer and into a bowl and add 2 tablespoons strawberry gelatin into the liquid. Whisk well until gelatin dissolves and allow mixture to cool to room temperature, 30-40 minutes. (Discard the strawberry solids or use for another recipe.)

In the bowl of an electric mixer, add cream cheese, ½ cup frozen lemonade concentrate, ¼ cup powdered sugar and the zest & juice of 1 lemon. Beat on medium speed until smooth and creamy.

Spray a 9x13-inch cake pan with nonstick baking spray.

Set oven rack to middle position and heat oven to 350 degrees F.

In the bowl of a stand mixer, combine cake mix, ¼ cup frozen lemonade concentrate, ¾ cup water, 1/3 cup sour cream, 3 eggs and zest of 1 lemon. Beat together, on medium speed, for 2 minutes and pour the batter into the prepared pan. Bake according to cake package directions or until toothpick inserted in the middle comes out clean (about 25-30 minutes). Transfer cake to a wire rack to cool completely. When cooled, use a thin handle of a wooden spoon to poke about 35-40 holes all around the top of the cake.

When the strawberry gelatin mixture has cooled to room temperature, slowly pour (or spoon) it over and into the holes in the cooled cake.

Cover with plastic wrap (keep the plastic wrap from touching the cake, if possible) and refrigerate 30 minutes before adding the Lemonade Cream Cheese Layer.

When the cake is ready, spread the Lemonade Cream Cheese mixture on top and smooth it out.

Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.

When ready to serve, decorate the top with whipped cream, fresh strawberries and colored sanding sugar.

Enjoy!