Lemon Buttermilk Cake With Strawberries

Directions

1. FOR CAKE: Position rack in center of oven and preheat to 350F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat sugar, butter and lemon peel in large bowl till light and fluffy. Add in Large eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mix alternately with buttermilk, beginning and ending with dry ingredients.
2. Divide batter among prepared pans. Bake till tester inserted into center of cakes comes out clean, about 30 min. Transfer pans to racks and cold 15 min. Turn out cakes onto racks and cold completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
3. Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat till mix is reduced to 2/3 c. and begins to thicken, stirring frequently, about 20 min. Cold to room temperature.
4. FOR FROSTING: Beat cream cheese and butter in large bowl till light and fluffy. Gradually add in powdered sugar and beat till smooth. Beat in lemonade concentrate and lemon peel.
5. Divide strawberry mix between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand till slightly set, about 5 min. Place 1 strawberry-topped layer on platter. Drop 3/4 c. frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer. Drop 3/4 c. frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake.
6. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.)
7. Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve.
8. Serves 12.