I absolutely love this strawberry cake. Full of flavor and very spring-like, it is not only the perfect cake for a wedding, but also for an ultra-feminine baby shower or bridal shower. You are going to love how easy it is to make this cake and how beautifully it turns out (I mean, come on, it’s pink!). This is easy and beautiful and just the perfect summer treat!
Check out what our friends over at Perry’s Plate had to say about this,
“The cake turned out delicious. I think it’s one of the moistest vanilla cakes I’ve ever had that wasn’t a pound cake. The frosting was fluffy from the whipped cream and had a hint of strawberry cream cheese flavor. After we refrigerated the leftovers and ate it the next day we decided that it was even better chilled.”
I so agree! Let the leftovers chill and it holds up beautifully and tastes even better than before. You are going to love this one!
Ingredients
Frosting:
2 8-oz packages of Philadelphia cream cheese, room temperature
1 c (2 sticks) Land O’ Lakes unsalted butter, room temperature
4 c Domino powdered sugar
1/2 c seedless strawberry jam
3/4 c chilled Land O’ Lakes heavy whipping cream
Cake:
3 c Gold Medal cake flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 c Domino sugar
1 c (2 sticks) Land O’ Lakes unsalted butter, room temperature
7 large eggs
2 T vanilla extract
1 c Daisy sour cream
6 T plus 1/3 c seedless strawberry jam
2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided
Instructions
For the frosting, beat cream cheese and butter in a large bowl until smooth. You’ll probably want to use an electric mixer for this so you don’t end up with lumps. Stop every now and then to scrape down the sides of the bowl. Beat in sugar, then jam. Beat cream in a separate, chilled, bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it’s firm enough to spread.
For the cake, preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. In a medium bowl whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. 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. (You may even want to refrigerate them for a couple of hours to make this next step easier.)
Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate. Spread 2 T of strawberry jam over the cake, 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 two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting.
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Quick Tip: In a 9×13 pan, you can make 3 layers instead of 4
Thanks again to Perry’s Plate for this amazing recipe.
