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GOLDEN CAKE:
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Preheat oven to 375u00b0F Generously grease and flour two 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease paper.
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In a small bowl, stir together flour, baking powder and salt.
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Beat sugar and butter in large bowl until light and fluffy.
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Add eggs one at a time, beating well after each addition.
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Add vanilla.
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Add flour and milk alternately, beginning and ending with flour, mixing on low speed.
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Bake in prepared pans for 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto cooling rack. Cool completely.
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GRAN MARNIER BRUSHING SYRUP.
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Stir together sugar and water. Bring to boil. Set aside. Cool. Add Grand Marnier.
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Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
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WHITE BUTTERCREAM FROSTING.
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Cream butter and shortening with mixer.
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Add vanilla.
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Gradually add sugar, one cup at a time, beating on medium speed.
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Scrape sides and bottom of bowl often.
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When all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
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FOR ASSEMBLY.
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Place one golden cake down.
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Spread a layer of Smucker's Strawberry Preserves on cake.
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Spread layer of buttercream icing on top of preserves.
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Add second cake layer on top.
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Frost with remaining buttercream frosting.
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Decorate as desired.
