Ingredients: |
Ingredients: Frosting:
16 oz. cream cheese, softened (I used low-fat)
1 C. unsalted butter, room temperature
4 C. powdered sugar
1/2 C. seedless strawberry jam, divided
3/4 C. heavy whipping cream, chilled
Cake:
3 C. cake flour
3/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3 cups sugar
1 C. unsalted butter, room temperature
7 large eggs
2 Tbsp. vanilla extract
1 C. sour cream (I use low fat)
1/3 C. plus 6 Tbsp. seedless strawberry jam
2 1/4 lb. (~ 6 C.) strawberries, washed, hulled, sliced; divided
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Directions: |
Directions:Frosting:
Chill a medium bowl in the freezer.
In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam.
Remove chilled bowl from the freezer and beat whipping cream until peaks form. Fold whipped cream into cream cheese mixture. Cover and chill in the refrigerator for a couple of hours, until it’s firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quicker.)
Cake:
Preheat the oven to 325º. Butter and flour two 9-inch cake pans with 2-inch high sides. (I use 10″ cheesecake pans – aka springform pans. They are the only round pans I have with high enough sides. They work great!).
In a medium bowl, whisk together flour, salt, baking powder and baking soda, set aside.
In a large bowl, cream sugar and butter together until light and fluffy. Add the eggs, one at a time; beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds.
Add the flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
Bake cake 50-60 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. (I put the cake layers in the freezer for an hour to make assembling the cake easier).
With a serrated knife, divide each layer in half horizontally. Place one half, cut-side down, on a cake plate.
Spread 3 Tbsp. of strawberry jam over the top, then spread 3/4 C.of the frosting over the jam. Arrange 3/4 C. of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.
Top with remaining cake layer, cut-side down. Spread 2 C. of frosting over the top and sides of the cake in a thin layer. Then frost with the remaining frosting.
In a small cup, stir remaining jam briskly to loosen, then drizzle by teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. |
This recipe for Vanilla Cake with Strawberry Cream Frosting is from