1.Heat oven to 325°F. Generously spray 10- or 12-cup bundt cake pan with cooking spray with flour.
2. In a large bowl, beat the cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase the speed to medium; beat 2 minutes, and pour the batter into bundt pan.
3. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes.
4. Meanwhile, in a food processor or blender, puree Strawberry Poke Cake Mixture ingredients until smooth; transfer to a 4-cup glass measuring cup, and set aside. While still in the pan, poke holes in cake with the end of a wooden spoon at 1/2-inch intervals going almost to bottom. Use a wet paper towel to wipe the ends of a spoon after each poke. Carefully pour poke mixture over holes in cake, using a spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.
5. Cool 40 minutes; refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outer and inside edges of the pan to loosen cake; turn upside down onto a serving platter.
6. In a medium bowl, mix Cream Cheese Glaze ingredients with electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.
