Lemon Sour Cream & Strawberry Cake
List of Ingredients
This is my absolute favorite cake. I'm not a big fan of icing on a cake, and this is just right. No icing, fresh fruit and preserves.
I use my Wilton petal cake pans when I make this because it gives it just that extra special touch. I also won first place at our church picnic for this cake. It makes a perfect spring or summer dessert.
1 pkg. Duncan Hines Lemon Cake mix
1 cup of water
1 cup sour cream
3 eggs
1 18oz jar apricot preserves
1 pints fresh strawberries I use 2 pints because I like use the prettiest strawberries.
Two 9" layer pans-as I said the Wilton Petal Pans work perpect. You can also make this in a 9x13, it's just that it looses a bit of the prettiness.
Recipe
Heat oven 350. Grease and flour pans. Combine mix, water, sour cream, and eggs. Bake for 30-35 minutes.
Cool in pan on rack for 15 min. Remove from pan and cool completely. Refrigerate for at least 1 hour for ease in
splitting.
Glaze/Filling
Put preserves in small mixing bowl and blend till smooth.
Slice each chilled layer in half, making 4 thin layers.
Place first layer on plate. Spread with preserves.
Repeat layering with preserves. Top cake with strawberries sliced lengthwise. Start on the outside and work your
way to the center of cake.
Place one large strawberry in center. Spread rest of preserves over the top of strawberries and down side the sides of the cake. Refrigerate.
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