STRAWBERRY CREME CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour 2 (9-inch) round cake pans.
• Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans.
• Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.
• Thinly slice enough strawberries to yield 1 1/4 cups.
• Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam.
• Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries.
• Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries.
• Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely.
• Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake.
• Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.