Preparation / Directions:
1. Prepare Lemon Curd. 2. Combine sliced strawberries and peach schnapps in a small bowl; cover bowl, and refrigerate 3 hours, stirring occasionally. 3. Line an 8 x 4-inch loaf pan with plastic wrap, allowing plastic wrap to extend over edge of pan. Cut cake horizontally into 6 slices (slices will be very thin). Place 1 cake slice in bottom of pan. Spread 3 tablespoons Lemon Curd over cake slice; top with another cake slice. Repeat layers, ending with cake slice (do not put lemon curd on top cake layer). Cover pan, and refrigerate at least 2 hours. 4. Place a large plate upside down on top of pan, and invert cake onto plate. Remove plastic wrap. Cut cake crosswise into 8 (1-inch) slices: spoon strawbeny mixture over each serving. Garnish with mint sprigs, if desired.