Vanilla Cake with Strawberry Cream Frosting

My little girl turned two a couple of weeks ago, and we had a bunch of her little friends over to celebrate (as well as their families. It was quite the shin-dig.) I needed a large cake so everyone could have some, and after the chocolate cake fiasco* from her first birthday, I wanted to try something in the fruity spectrum. Plus Sophie’s crazy about strawberries so I thought she’d love this strawberry layer cake.

*Last year she ate chocolate cake by handfuls, broke out in a rash from getting it all over herself, then threw it all up an hour later. Happy 1st Birthday!

Hint: Refrigerating the cake for a few hours makes it LOTS easier to cut into layers. I also use a long bread knife which makes it easer, too.


Ingredients:
Frosting:

  • 2 8-oz packages of 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 chilled heavy whipping cream

Cake:

  • 3 cups cake flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 7 large eggs
  • 2 Tablespoons vanilla extract
  • 1 cup sour cream
  • 6 Tablespoons plus 1/3 c seedless strawberry jam
  • 2 1/4 pounds strawberries, hulled, sliced (about 6 cups), divided

Directions:

  1. 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.
  2. ..........................................


for full recipes please see : www.perrysplate.com

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