Strawberry Lemon Cake

1 1/4 c Butter or margarine,

-softened and divided 2 1/4 c DIXIE CRYSTALS Granulated

-Sugar, divided 4 lg Eggs

1/4 c Fresh lemon juice

2 tb Freshly grated lemon rind

3 c Cake flour

1 ts Baking soda

1/4 ts Salt

1 1/2 c Buttermilk

1 pk (16-ounce) frozen

-unsweetened strawberries, -thawed 1 pk (8-ounce) cream cheese,

-softened 3 c DIXIE CRYSTALS 10-X

-Confectioners Sugar 2 tb Frozen lemon concentrate,

-thawed Fresh strawberries for -garnish Beat 3/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1 3/4 cups granulated sugar, beating well. Add eggs, one at a time, beating well after each addition. Add lemon juice and lemon rind, beating well. Combine flour, baking soda, and salt; add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350� for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Bring strawberries and remaining 1/2 cup granulated sugar to a boil in a medium saucepan, stirring and mashing strawberries with a potato masher. Boil about 4 minutes, or until mixture is reduced to 3/4 cup, stirring frequently. Cool to room temperature. Beat cream cheese and remaining 1/2 cup butter at medium speed with an electric mixer until fluffy. Gradually add confectioners sugar, beating until smooth. Add lemon juice concentrate, beating well. Spread strawberry mixture between layers to within 1/2 inch of edge. Spread cream cheese frosting between layers over strawberry mixture and on top and sides of cake. Garnish, if desired. -----