Triple Layer Lemon Cake with Strawberry Filling

• 4 1/ 2 cups all-purpose flour
• 3 cups sugar
• 1 1/ 2 tablespoons baking powder
• 3/ 4 teaspoon baking soda
• 1 tablespoon lemon zest
• 2 cups milk
• 1/ 4 cup lemon juice
• 3/ 4 cup butter, softened
• 2 teaspoons vanilla
• 3 eggs
• 10 oz strawberry fruit spread
• 1/ 2 cup butter
• 4 cups powdered sugar
• 1/ 4 cup lemon juice
• 1 1/ 2 teaspoons vanilla

Preheat oven to 350°F. Spray cake pan with baking spray and set aside. In large bowl, combine flour, sugar, baking powder, baking soda and lemon zest. Add milk, lemon juice, butter and vanilla and mix on low speed until combined. Increase speed to high and mix for two minutes. Add eggs, and mix on high for an additional two minutes. Scrape bowl occasionally. Pour 1/3 of batter in pan. Bake for 30-35 minutes or until a toothpick inserted in the center of each cake comes out clean. Rotate pan halfway through baking to ensure even cooking. Cool in pan 10 minutes. Invert onto a wire rack to cool completely before frosting.

To make frosting: In large bowl, beat butter on medium to high until fluffy. Slowly add 2 cups of powdered sugar, beating to combine. Slowly add lemon juice and vanilla until combined. Slowly add remaining powdered sugar, beating until well combined and frosting is of desired spreading consistency, adding additional lemon juice if needed.  Place one layer of cake on plate. Spread half of the strawberry spread onto the cake layer. Place second layer on top of first. Spread the remaining strawberry spread onto the cake layer. Place third layer on top of first two layers. Frost the top and sides of the cake. Decorate top of cake with fresh strawberries, if desired.