Strawberry Tart Cake

• 1 pkg. Pillsbury Plus yellow cake mix
• 1 c. water
• 1/3 c. oil
• 3 eggs
• 3 Tbsp. orange or cherry liqueur
• 1/2 c. currant jelly, melted
• 1 to 1 1/2 pt. fresh strawberries
• 1 c. whipping cream, whipped
• mint sprigs (if desired)

1. Heat oven to 350u0b0.
2. Grease and flour 10-inch spring-form pan or 10-inch angel food tube pan.
3. In a large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed.
4. Pour into prepared pan.
5. Bake at 350u0b0 for 40 to 50 minutes or until cake springs back when touched lightly in center.
6. Cool cake in pan on cooling rack 15 minutes. Remove rim.
7. Pierce top of cake with long-tined fork.
8. Sprinkle with liqueur.
9. Reserve 3 tablespoons of jelly; brush top of cake lightly with remaining jelly.
10. Arrange strawberries, pointed-ends-up, in center of cake.
11. Brush strawberries with reserved jelly.
12. Spoon dollops of whipped cream around strawberries.
13. Spread remaining whipped cream on side of cake. Garnish with mint.
14. Store in refrigerator.
15. Yields 16 servings.

yellow cake, water, oil, eggs, orange, currant jelly, fresh strawberries, whipping cream, mint sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947297 (may not work)