preheat oven 350. spray 2 - 9 inch round pans, cut
parchment paper to line pans. Cream butter and 1
3/4 cup sugar together. Then add in the oil and
beat until very smooth. In a separate bowl mix
cake flour, baking powder, baking soda, and salt.
Place strawberries in the blender with 2 tbl.
sugar. Puree until smooth. Once the butter and
sugar are well creamed, scrape the side of the
bowl. Then turn the mixer on low and beat in
the eggs, vanilla, strawberry extract,
strawberry puree, and buttermilk. Scrape the
bowl again. Turn the mixer back on low and
slowly add the flour mixture until well
combined. Pour the batter evenly into the
prepared pans. Bake on the middle rack
undisturbed for 30 minutes. If the center of
the cakes are puffed up, check the cake by
inserting a toothpick into the center. If it
comes out clean take them out of the oven.
Otherwise continue baking.
Allow the cakes to cool 10 minutes in the pans,
then carefully flip them out on a cooling rack.
Frosting- Place cream cheese and butter in
mixer, beat until fluffy. Mix in jam, vanilla,
and salt. Then add powdered sugar one cup at a
time until consistency it just right. Frost and
layer cake. Cover and keep at room temperature
for up to 4 days. Garnish with fresh
strawberries.
Originally Submitted
5/9/2020
0 Out of 5 from
0 reviews
You can add this Strawberry Cake recipe to your own private DesktopCookbook.
