Strawberry Apricot Cake

Ingredients:
1 box lemon cake mix (not pudding type)
3 eggs
1 cup water
1 (8 oz) carton sour cream
2 (12 oz) jars apricot preserves
1 quart fresh strawberries

Directions:
1. Preheat oven to 350º F

2. Grease and flour 2 9 inch round cake pans.

3. In a large mixing bowl combine together cake mix, eggs, water and sour cream.

4. Divide batter evenly into prepared pans.
Bake for 30 to 35 minutes or until tested done.

5. Remove from oven and cool on rack at least 15 minutes.

6. While cake is cooling prepare Apricot Filling and Glaze by pouring one and half jars into a small bowl and blending with mixer until thoroughly whipped.

7. Once cake has cooled, divide each layer in half.
Spread 4 tbsp preserves over each layer as you assemble
cake, including the top.

8. Starting at the outside edge; place around the
top layer of cake: Sliced strawberries (the point should face outward). Continue layering towards the center.
Place a large juicy strawberry dipped in the apricot glaze upside down in the center.

9. Take remaining glaze and using a pastry brush, brush all around the top of the strawberries and around the sides of the cake.

10. Cake should set in refrigerator for at least an hour. Keep remaining leftover cake refrigerated as well.

Servings: 10 to 12