1. For Double Strawberry Sauce: Puree 1.25 cups of the sliced strawberries with the strawberry jam. Refrigera te till serving time.
2. Beat together the cheese, one third cup confectioner's sugar, 1 tablespoon. liqueur unt il well blended and smooth.
3. In a separate bowl, beat cream, remaining 2 tablespoon sugar and 2 tablespoon liqueur u ntil soft peaks form. Fold half cup of this into the cheese mixture.
4. With a serrated knife, cut cake in thirds horizontally. Drizzle each layer with 1 tablespoon of the remaining liqueur.
5. Spread bottom layer with one third of the cheese filling; cover with one th ird of the sliced strawberries. Top with middle cake layer. Spread with half of the remaining filling and sliced strawberries. Add remaining cake layer; to p with remaining filling and sliced berries.
6. Frost cake with remaining whipped cream. Refrigerate at least 2 hours or u p to 24 hours before serving.
7. Cut cake with a serrated knife. Serve each slice with sauce.