Elegant Strawberry Apricot Cake

ELEGANT STRAWBERRY APRICOT CAKE

1 white cake mix
1 (3-1/2oz) pkg instant vanilla pudding mix
1 (8-3/4oz) can apricots in heavy syrup
4 eggs
1/3c oil
1/3c water
1/2c apricot preserves
4c whipped topping
1 pint fresh strawberries
1 pkg ladyfingers or shaped butter cookies
1 tube glossy decorating gel

Preheat oven to 350F. Grease and flour two 9" round layer pans. Combine in a large bowl, cake mix, instant pudding, apricots and syrup, 4 eggs, 1/3c oil, 1/3c water. Blend at low speed until moistened. Mix at medium speed two minutes. Bake 25-30 minutes. Test for doneness with a toothpick. Cool in pans on rack for 15 minutes. Remove from pans and cool completely. Spread 1/2c apricot preserves over top of one cake layer. Spread 1c whipped topping over preserves. Arrange 1c sliced strawberries over whipped topping. Cover with remaining cake layer, spread remaining apricot preserves. Spread remaining whipped topping and sides of cake. Press lady fingers side by side into sides of cake. Decorate with remaining strawberries and decorating gel. Store refrigerated