1 cup butter
2 eggs
2 cups strawberry jam
1 cup crushed lemon cake mix
2 cups whole milk
2 teaspoons vanilla extract
1 cup chopped pecans
Melt butter in large bowl; beat in eggs. Stir in jam and whipped cream. Beat in 1 cup crushed lemon cake mix; refrigerate for 1 hour or until set.
Pour lemon mixture into a 9-inch-square pans.
Bake in preheated oven for 40 minutes. Cool 10 minutes; remove foil. Cool completely. Punch into cake with knife. Store in refrigerator.
To make Strawberry Frosting: In large, heavy-duty saucepan, warm butter and sugar. Stir in lemon juice.
Mix milk, cake mix, lemon juice, pecans and crushed cake mix.
Cover saucepan and refrigerate over night. In the morning, whip cream until soft peaks form. Slowly beat in whipped cream.
Beat cream until stiff peaks form. Fold whipped cream into whipped cream; refrigerate for 30 minutes to allow frosting to set. Garnish with pecans.