To Make the Jam:

1. To a large pot over high heat add 3 cups of strawberries, 1/4 cup white sugar, and 1 Tbsp. lemon juice. Bring the mixture to a boil. Once boiling, mash the strawberries with a fork or potato masher. Let that cook for about 10 minutes or until the jam has reduced and thickened. Let jam cool completely before using it on the cake.

To Make the Lemon Cake:

1. Preheat oven to 350 degrees and line a 8×8 baking sheet with parchment paper.

2. In a large bowl beat together 2/3 cups vegetable oil, 1/4 cup + 1 Tbsp. greek yogurt, 2 large eggs, 2/3 cup + 2 Tbsp. white sugar, 2 tsp. vanilla extract, 1 Tbsp. lemon zest, and 1/4 cup + 1 Tbsp. lemon juice.

3. Next add in 2 cups of all-purpose flour, 1 tsp. baking powder, 1/4 tsp. baking soda, and 3/4 tsp. salt. The batter will be thick. Slowly beat in 1/2 cup milk. Don’t overmix.

4. Pour the batter into the prepeared baking pan. Evenly spoon on 1/2 of the jam all over the cake, and swirl it in with a knife. Don’t over-swirl it.

5. Bake at 350 degrees for 30-32 minutes or until a toothpick inserted comes out clean.

6. Remove from pan, and let cool completely before frosting.

To Make the Frosting:

1. In a large cream together 3 oz. cream cheese, 3/4 cup powdered sugar, and 1/4 tsp. vanilla extract.

2. In a separate bowl whip 1 cup of heavy whipping cream until stiff peaks form.

3. Gently fold the whipped cream into the cream cheese mixture until combined.

To Frost the Cake:

1. Evenly spread a thin layer of jam over the cooled cake, then spread on the frosting. Finally, scoop dollops of the remainder of the jam over the cake, and swirl that in.

2. Top the cake with halved strawberries and lemon.

3. Enjoy!