Strawberry Jam Cake With Fresh Berry Frosting

READY IN: 2hrs




  • Preheat oven to 350°; spray three 9-inch round cake pans with nonstick baking spray with flour.
  • In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla at medium speed with a mixer until fluffy.
  • Add egg yolks, one at a time, beating well after each addition.
  • In a large bowl, combine flour and baking powder; sift.
  • Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
  • In a medium bowl, beat egg whites until soft peaks form.
  • Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
  • Gently fold into batter.
  • Spoon batter into prepared pans, and bake for 18-20 minutes or until a pick inserted into the center comes out clean.
  • Cool in pans for 10 minutes.
  • Remove from pans, and cool completely on wire racks.
  • While cake is cooling, make frosting-in a large bowl, beat butter, cream cheese, and strawberry extract at medium speed with a mixer until creamy.
  • Add strawberries, beating until combined.
  • Gradually beat in powdered sugar until combined.
  • Spread strawberry jam between layers; spread frosting on top and sides of cake.
  • Garnish with strawberries, if desired.
  • Store cake, covered, in refrigerator up to 3 days.