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1
Preheat oven to 350 degrees F.
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2
Butter and flour 2 (9-inch) round cake pans.
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3
Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans.
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4
Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.
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5
Thinly slice enough strawberries to yield 1 1/4 cups.
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6
Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam.
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7
Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries.
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8
Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries.
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9
Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely.
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10
Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake.
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11
Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.
