Key Lime Poke Cake

Cake

1	box white cake mix
1 1/4	cups water
1	tablespoon vegetable oil
4	eggs

Key Lime Filling

1	can (14 oz) sweetened condensed milk (not evaporated)
3/4	cup whipping cream
1/2	cup Key lime juice or regular lime juice
1	teaspoon grated lime peel
4	drops yellow food color
1	drop green food color

Frosting

1	container (12 oz) Cool Whip
2	teaspoons grated lime peel (Optional)

1.   Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2.   In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3.   Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
4.   In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
5.   Spread cool whip over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.