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 teaspoon strawberry extract
3 cups cake flour
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3-1/4 cups confectioners' sugar
1/4 cup pureed strawberries
1/2 teaspoon strawberry extract
Red food coloring, optional
1 cup seedless strawberry jam, divided
Sliced fresh strawberries, optional
1. Grease and flour three 9-in. round baking pans; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one 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; add to the creamed mixture. Transfer batter to prepared pans.
3. Bake at 350° until a toothpick inserted in the center comes out clean, 22 to 26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, strawberries, extract and, if desired, food coloring; beat until smooth.
5. Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with sliced strawberries if desired.
When I need a cake for a special occasion, this is my go-to recipe because everyone is crazy about it. Every year I make it for a cake raffle we have at work for Relay for Life. It has raised a lot of money for a very good cause.—
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
YIELD: 12 servings.
Nutrition Facts
1 slice: 706 calories, 28g fat (17g saturated fat), 78mg cholesterol, 377mg sodium, 110g carbohydrate (79g sugars, 1g fiber), 7g protein.