Layered Strawberry Cake

• 1 (18.5-ounce) package butter recipe golden cake mix
• 2/3 cup buttermilk
• 1/2 cup butter or margarine, softened
• 3 large eggs
• 1/2 cup strawberry preserves, divided
• 2 cups whipping cream
• 3 tablespoons powdered sugar
• 2 quarts fresh strawberries, sliced
• Garnish: fresh strawberries

1. Beat first 4 ingredients at low speed with an electric mixer until cake mix is moistened. Beat at medium speed 4 minutes. Pour batter into 2 greased and floured 9-inch round cakepans.
2. Bake at 350u0b0 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans. Brush top of each layer with 2 tablespoons preserves. Cool completely on wire racks.
3. Beat remaining preserves with whipping cream and powdered sugar at high speed with electric mixer until stiff peaks form.
4. Place 1 cake layer on a serving plate. Arrange half of strawberries over layer; top with half of whipped cream mixture. Repeat procedure with remaining layer, strawberries, and whipped cream mixture. Garnish, if desired.

butter, buttermilk, butter, eggs, strawberry preserves, whipping cream, powdered sugar, fresh strawberries, fresh strawberries

Taken from www.myrecipes.com/recipe/layered-strawberry-cake (may not work)