Beat first 4 ingredients at low speed with an electric mixer until cake mix is moistened. Beat at medium speed 4 minutes.
Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
Cool on wire racks 10 minutes; remove from pans. Brush top of each cake layer with 2 tablespoons preserves. Cool on wire racks.
Beat remaining preserves with cream and powdered sugar at high speed with electric mixer until stiff peaks form.
Place 1 cake layer on a serving plate. Arrange half of strawberries over layer; top with half of whipped cream mixture. Repeat procedure with remaining layer, strawberries, and whipped cream mixture. Garnish, if desired.
This recipe yields 1 (2-layer) cake.
Yield: 1 cake