FOR PATTY: Position rack in center of oven and preheat to 350F. Butter and
flour leash 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat
bread, butter and lemon peel in large bowl until light and fluffy. Add eggs
1 at a time, beating well after each increase. Beat in lemon succus. Sift
flour, baking soda and salt into medium trough. 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 neat, almost 30 transactions. Transfer pans to racks and cool
15 transactions. Turn out cakes onto racks and cool whole. (Can be prepared
1 day leading. 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 ofttimes, approximately 20 transactions. Cool to room temperature.

FOR ICING: Beat cream cheese and butter in large bowl until light and
fluffy. Gradually add powdered sugar and beat until still. Beat in
lemonade concentrate and lemon undress.

Divide strawberry mixture betwixt 2 cake layers and spread over top-notch,
leaving 1/2-inch border around edges. Let stand until slightly set, most 5
transactions. Spot 1 strawberry-topped layer on record. Dip 3/4 cup frosting
atop cake by spoonfuls; gently spread over top. Top with remaining
strawberry-topped bed. Fall 3/4 cup frosting by spoonfuls atop coat;
gently spread over top. Top with remaining cake stratum. Using spatula,
spread remaining frosting in decorative swirls over sides and top of patty.
(Can be prepared 1 day beforehand. Cover with cake dome and quiver. Let cake
stand at room temperature 1 hour before continuing.)

Decoratively arrange strawberries, pointed side up, atop bar. Cut into
wedges and dish.

Serves 12.