LEMON STRAWBERRY TORTE

CAKE:
1 (18.25-oz.) pkg. Pillsbury Moist Supreme® Lemon Cake Mix
1 cup water
2 teaspoons grated lemon peel
1 (3-oz.) pkg. cream cheese, softened
3 eggs
FILLING:
1 envelope unflavored gelatin
1 (10-oz.) pkg. frozen strawberries with syrup, thawed, drained, reserving liquid
1/4 cup sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla
1 cup whipping cream
FROSTING:
1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
12 strawberries, halved if desired

Heat oven to 350F. Lightly grease 15x10x1-inch baking pan. Line with waxed paper; grease and flour waxed paper.

In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour into waxed paper-lined pan.

Bake at 350F for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Peel off waxed paper; cool completely.

FILLING:
In small saucepan, combine gelatin and reserved strawberry liquid; let stand 1 minute.

Add sugar and lemon juice; cook over low heat until sugar and gelatin are completely dissolved and mixture is clear, stirring constantly. Transfer to small bowl.

Stir in thawed strawberries and vanilla. Refrigerate until thickened, about 25 minutes.

Beat strawberry mixture at high speed until light and frothy.

In large bowl, beat 1 cup whipping cream until stiff. Fold in strawberry mixture. Refrigerate until thickened, about 45 minutes.

TO ASSEMBLE TORTE:
Cut cake crosswise into thirds, forming three 10x5-inch layers. If necessary, trim cake layers to even edges. Spread about 1 cup filling evenly between layers and on top of cake. Refrigerate 1 hour.

Frost sides of cake with frosting. Refrigerate at least 2 hours. Garnish with strawberries. To serve, cut cake into 12 slices; cut each slice in half. Store in refrigerator.