Cake:

1 pkg. lemon cake mix
1 cup water
1 cup sour cream
3 eggs

Heat oven to 350°F and grease and flour 2 (9-inch) pans. Combine cake mix, 1 cup water, sour cream, and eggs in large bowl and mix at medium speed for 2 minutes.

Bake until done, about 30-35 minutes. Cool 15 minutes. Remove from pan; refrigerate for 1 hour for ease in splitting.

Filling and glaze:

1 (18 oz.) jar apricot preserves
1 pint fresh strawberries

Press preserves through a sieve. Slice each layer in half, making 4 thin layers. Spread 3 tablespoons of the smooth preserves on each layer as you place each layer on top of the last. Leave the top plain.

Top the cake with strawberries and brush remaining preserves thinly over all sides of the cake.