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Strawberry-Orange Layer Cake

1 pkg yellow cake mix
1/3 cup finely chopped strawberries
1 1/2 tsp grated orange zest
3 cans vanilla frosting
1 cup strawberry preserves
9 strawberries

Preheat oven to 350 degrees F. Butter and flour 2 (9") round cake pans. Prepare cake mix according to package directions; fold in chopped strawberries. Divide batter between pans. Bake 28-30 minutes or until toothpick inserted into centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool completely on racks. Stir 1/2 tsp zest into each can of frosting; reserve. Insert toothpicks halfway up side of 1 cake layer. Using toothpicks as a guide, with serrated knife horizontally cut cake layer in half. Repeat with remaining cake layer. Place 1 cake layer on serving plate. Spread with 1/2 cup strawberry preserves. Top with second cake layer. Spread with 1/3 of frosting to within 1/4" of edge. Top with third cake layer; spread with remaining preserves. Top with remaining cake layer. Spread remaining frosting over top and side of cake, creating deep swirls with back of spoon. Halve strawberries through stems, keeping stems intact. Just before serving, garnish with strawberries

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