Strawberry Tiramisu Cake
Source: Woman's Day, June 1997
Servings: 12

Double Strawberry Sauce:
24 ounces ripe strawberries (2 pints) hulled and sliced (reserve 6 or so whole berries for garnish)
1/2 cup strawberry jam

8 ounces cream cheese or mascarpone, softened
1/3 cup plus 2 tablespoons confectioner's sugar
6 tablespoons Grand Marnier or orange juice
2 cups heavy whipping cream
1 angel food cake (6 to 8-inch round)

For Double Strawberry Sauce: Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate until serving time.

Beat together the cheese, 1/3 cup confectioner's sugar, 1 tbsp. liqueur until well blended and smooth.

In a separate bowl, beat cream, remaining 2 tbsp sugar and 2 tbsp liqueur until soft peaks form. Fold 1/2 cup of this into the cheese mixture.

With a serrated knife, cut cake in thirds horizontally. Drizzle each layer with 1 tbsp of the remaining liqueur.

Spread bottom layer with one third of the cheese filling; cover with one third of the sliced strawberries. Top with middle cake layer. Spread with half of the remaining filling and sliced strawberries. Add remaining cake layer; top with remaining filling and sliced berries.

Frost cake with remaining whipped cream. Refrigerate at least 2 hours or up to 24 hours before serving.

Cut cake with a serrated knife. Serve each slice with sauce.