Vanilla Cake with Strawberry Cream Cheese Frosting
Kathy Adams Adams
ingredients
- FROSTING:
- 1 8-oz. pkg. cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- 1/2 cup seedless strawberry jam
- 3/4 cup heavy whipping cream
- CAKE:
- 3 Cups cake flour
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 cups sugar
- 1 cup butter (2 sticks)
- 7 large eggs
- 2 T. vanilla extract
- 1 cup sour cream
- 6 T. plus 1/3 cup seedless strawberry jam
- 2 1/4 lb. strawberries, cleaned and sliced
directions
- 1
Frosting:
- 2
Beat cream cheese and butter until smooth. Beat in sugar, then jam. Beat until peaks form. Cover and chill for at least 2 hours.
- 3
Cake:
- 4
Preheat oven to 325 degrees. Butter and flour two 9-inch cake pans. Sift flour, salt, baking powder and baking soda into bowl. Beat sugar and butter in large bowl. Add eggs one at a time. Beat in vanilla. Add sour cream; beat 30 sec. Add flour mixture in 3 additions. Divide batter into prepared pans. Bake about 50 minutes (until tester inserted comes out clean). Cool completely. Using large serated knife cut each cake horizontally in half. Place one cake half, cut side up on a plate. Spread 2 T. jam over, then 3/4 cup frosting. Top with 3/4 cup strawberries, arranging in a single layer. Repeat on next two levels. Spread 2 cups frosting on top and sides of cake. Can be made 8 hours ahead (refrigerate). Top cake with slices of strawberries.
Source: Kathy Adams Adams
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