Bonne Maman Strawberry Layer Cake
Preheat oven to 350°. Cream together butter and sugar with an electric mixer until light and fluffy. Mix in lemon zest. Add eggs one at a time mixing well after each addition. Mix in lemon juice and baking soda until well combined. In a separate bowl, mix flour and cake flour. Add flour to mixture, alternating with buttermilk, beginning and ending with flour.
Pour batter into two 9″ heart-shaped (or shape of your choice) greased and floured cake pans. Bake for approximately 25-30 minutes or until a toothpick comes clean. Remove from oven. Cool for 5 minutes and then remove from pans and cool completely on a rack before assembling.
Assemble cake: Place one layer of the cake on the serving platter, spread Bonne Maman Strawberry Preserves completely over the layer. Place the second layer of cake on top of the first layer. Frost the top of the cake with whipped cream, then decoratively top with fresh strawberries.
Note: For a quick version of this cake, slice a store bought pound cake through the middle. Spread the preserves on the bottom layer. Add the second half on top of the preserves. Cut the cake into the heart shape. Top with whipped cream and strawberries.