Lemon Buttermilk Cake With Strawberries

FOR CAKE: Position rack in center of oven and preheat to 350F. Butter and
flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat
sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs
1 at a time, beating well after each addition. Beat in lemon juice. Sift
flour, baking soda and salt into medium bowl. Stir dry ingredients into
butter mixture alternately with buttermilk, beginning and ending with dry
ingredients.

Divide batter among prepared pans. Bake until tester inserted into center
of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool
15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared
1 day ahead. Wrap tightly in plastic and store at room temperature.)

Boil sliced sweetened strawberries with juices in heavy small saucepan over
medium-high heat until mixture is reduced to 2/3 cup and begins to thicken,
stirring frequently, about 20 minutes. Cool to room temperature.

FOR FROSTING: Beat cream cheese and butter in large bowl until light and
fluffy. Gradually add powdered sugar and beat until smooth. Beat in
lemonade concentrate and lemon peel.

Divide strawberry mixture between 2 cake layers and spread over tops,
leaving 1/2-inch border around edges. Let stand until slightly set, about 5
minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting
atop cake by spoonfuls; gently spread over top. Top with remaining
strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake;
gently spread over top. Top with remaining cake layer. Using spatula,
spread remaining frosting in decorative swirls over sides and top of cake.
(Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake
stand at room temperature 1 hour before continuing.)

Decoratively arrange strawberries, pointed side up, atop cake. Cut into
wedges and serve.

Serves 12.