Head to the Salvation Army and buy another round cake pan the same size as the one you have.....will cost about fifty cents.
Bake a white cake mi8x according to the directions, fill with strawberry jam and topw ith lemon curd.
Linda c

Lori,
Why not just bake the cake and frost it with the lemon curd. As long as you keep it covered and refrigerated it will keep just fine. I have done that before. Or you could make a stripe of lemon curd, then a stripe of your strawberry preserves, on and on. (Although I am not fond of strawberry preserves as a cake topper, probably just because they are just so sweet.) But lemon curd on top would be lovely. I have done it with a box mix white cake before, but it would probably be even better with a yellow cake.

Lori,
You could use this method...but using muffin tins instead of the paper molds...
And filling some with lemon curd, some with strawberry...

Here is a link that might be useful: lemon curd cupcakes

This recipe and pic looks even nicer :)

Here is a link that might be useful: lemon curd filled cupcakes

I don't want to pay any amount of money for something I will never use. I don't even want a free round cake pan because it will take up space in my kitchen I could use for other things that I do use. Also, as I mentioned in my post, the problem is a double layer cake will not be big enough to serve our office crowd. If I really wanted a double layer cake I could bake a cake in the one round cake pan I have--twice.

I'm wondering if I could make a lemon bundt cake or a yellow bundt cake and put the strawberry preserves in the middle before I bake it and then use the lemon curd as a glaze? Or maybe little yellow cupcakes frosted with lemon curd and a dollp of strawberry preserves?

Has anyone baked cupcakes with jam in the middle? I have seen recipies for muffins done that way.

Thanks for the ideas guys! I'm starting to think cupcakes because then I could make two batches. Deborah those cupcakes are so cute!

Just regular old cupcakes, or angel food or pound cake? And what kind of frosting? It can't be something that falls apart when it sits for a while, because folks will be coming and going at the going away party.

Hi Lpink. This recipe was posted by riverrat and I've made it - it's fabulous. I was wondering if you could use the frosting from it? It has kind of the same flavors you're talking about.

Stacy

LEMON BUTTERMILK CAKE WITH STRAWBERRIES Âriverrat
Serve this dense, moist cake with a big bowl of lightly sweetened strawberries.
CAKE
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons grated lemon peel
3 extra-large eggs
1/4 cup fresh lemon juice
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 16-ounce package frozen sliced sweetened
strawberries, thawed
FROSTING
12 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
5 tablespoons frozen lemonade concentrate, thawed
1/2 teaspoon finely grated lemon peel
2 1-pint baskets strawberries, hulled.

FOR CAKE: Position rack in center of oven and preheat to 350°F. 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.
Bon Appétit
June 1995
Jeanne Thiel Kelley: Los Angeles, California

I made an angel food cake with lemon curd filling for Easter.....Southern Living magazine April issue. You slice the Angel food cake in thirds and spread with the lemon curd. Word of caution....this does not work well with a box cake mix. You must make the cake from scratch. The only box cake mix that I love is Angel but the texture does not hold up well when slicing into thirds. The cake is then frosted with cream cheese frosting. I was not that happy with the one in the magazine....I will be trying Stacy's recipe above next time.