This week is Teacher & Staff Appreciation Week at my school.  We had a beautiful luncheon, which included a cake that several said was too pretty to cut.  Here’s the recipe for this impressive cake that was also delicious:

INGREDIENTS:

• Artisan Fresh Lemon Crunch Bundt Cake, 50 oz. (from Sam’s) or any large, moist lemon bundt cake
• 2 pints fresh strawberries, cleaned

Place the cake on a large, pretty plate.  Fill the center of the bundt cake completely with fresh whole strawberries so that the strawberries are overlapping onto the top of the cake a little bit.  Place remaining strawberries on the plate, completely surrounding the bottom of the cake.  Enjoy!