Strawberry Tiramisu Cake

Directions

For Double Strawberry Sauce:

Purée 1¼ cups of the sliced strawberries with the strawberry jam.

Refrigerate until serving time.

Beat together the cheese, ⅓ cup confectioner’s sugar, 1 tablespoon. liqueur until well blended and smooth.

In a separate bowl, beat cream, remaining 2 tbsp sugar and 2 liqueur until soft peaks form.

Fold ½ cup of this into the cheese mixture.

With a serrated knife, cut cake in thirds horizontally.

Drizzle each layer with 1 tablespoon of the remaining liqueur.

Spread bottom layer with one third of the cheese filling; cover with one third of the sliced strawberries.

Top with middle cake layer.

Spread with half of the remaining filling and sliced strawberries.

Add remaining cake layer; top with remaining filling and sliced berries.

Frost cake with remaining whipped cream.

Refrigerate at least 2 hours or up to 24 hours before serving.

Cut cake with a serrated knife.

Serve each slice with sauce.