Split each cake horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup (75 mL) of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup (75 mL) jam. Add top of second layer, cut side up; spread with remaining 1/3 cup (75 mL) jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Garnish the cake with dipped strawberries just before serving. Store in refrigerator.