Strawberry Jam Cake
*photo courtesy of Taste of Home*
1 cup butter, softened
1 3/4 cups sugar
5 large egg whites, room temperature
2 cups pureed strawberries
1/2 cup sour cream
1 tsp strawberry extract, optional
3 cups cake flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
6 cups confectioners' sugar
1/4 cup pureed strawberries
1/2 tsp strawberry extract, optional
1-3 drops red food coloring, optional
1/2 cup Dickey Farms Strawberry Jam or Preserves
Halved or sliced fresh strawberries
Preheat oven to 350°F. Grease and flour three 9" round baking pans.
In a large bowl, cream butter and sugar until light and fluffy (5-7 minutes). Add egg whites, 1 at a time, beating well after each addition. Beat in the strawberries, sour cream, and extract. Combine the flour, baking powder, baking soda, and salt, then add to the creamed mixture. Transfer batter to prepared pans.
Bake until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners sugar, strawberries, and extract and food coloring. Beat until smooth.
Place bottom cake layer on a serving plate. Top with 1/4 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer and spread remaining frosting over top and sides of cake. Garnish with strawberries if desired.