Directions

1. Preheat oven to 350^°F.
2. Cake: Combine cake mix, eggs, milk, butter, lemon juice, lemon zest and vanilla in a large mixing bowl. Mix at medium speed of electric mixer for 3 to 4 minutes until very smooth. Transfer half of batter to separate bowl. Beat red food coloring into remaining half of batter in mixing bowl until pink. Pour pink and white batters alternately into 2 greased and floured 8-inch round cake pans. Cut through batter with knife to marble.
3. Bake 25 to 30 minutes. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks.
4. Filling: Combine strawberry preserves and lemon juice in a small saucepan. Cook uncovered over medium heat, stirring frequently, until fairly thick, about 20 minutes. Cool. Spread filling between cake layers.
5. Fluffy Frosting: Combine frosting ingredients in a double boiler OR metal bowl over a pan of simmering water. Beat with an electric mixer at high speed until frosting is very thick and fluffy, about 6 to 7 minutes. Remove frosting from heat and beat an additional 30 seconds.
6. Frost filled cake with Fluffy Frosting. Garnish with fresh strawberries, if desired. Store loosely covered in refrigerator.