"'I couldn't decide how to use the lemon curd a friend had given me, so I tried spreading it between layers of angel food cake,' relates Marietta Eklund of Pittsburgh, Pennsylvania. 'I topped each piece with strawberries. We loved it!'"
Prepare cake batter according to package directions. For lemon curd, in the top of a double boiler, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until mixture has thickened and a thermometer reads 160 degrees F. Strain to remove peel and stir in food coloring if desired. Refrigerate.
Split cake horizontally into three layers. Place bottom layer on a serving plate; top with a third of the lemon curd. Repeat layers twice. Refrigerate until serving. Garnish with strawberries.