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1 jar Robert Rothschild - Golden Apricot Preserves
1 jar Robert Rothschild - Sun Ripened Strawberry Preserves
1 lb strawberries, hulled and cut into quarters
1 angelfood cake
1 jar Robert Rothschild - Lemon Curd
2 cups heavy whipping cream
In small bowl, combine jams and strawberries. Set aside. Split cake in half, horizontally. Spread lemon curd on bottom half of cake. Spoon half of strawberries over curd. Replace top of cake. In medium mixing bowl, beat whipping cream until stiff peaks form. (Add sugar to taste.) Frost cake with whipped cream. When ready to serve, spoon remaining strawberries over top of cake.
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