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á-2700

Strawberry Jam Cake with Fresh Berry Frosting

By

Paula Deen

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Ingredients

  • Fresh Berry Frosting:
  • 1 cup butter, softened
  • 2 cups sugar, divided
  • 1 Tbsp. vanilla extract
  • 4 large eggs, separated
  • 4 cups cake flour
  • 4 tsp. baking powder
  • 1 1/4 cups milk
  • 1/2 cup strawberry jam
  • 1 cup butter, softened
  • 1 (3 oz) pkg. cream cheese, softened
  • 1 tsp. strawberry extract
  • 1/2 cup finely chopped fresh strawberries
  • 6 cups confectioners' sugar

Details

Preparation

Step 1

Preheat oven to 350. Spray 3 (9-inch) cake pans with nonstick baking spray with flour.

In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla at medium speed with a mixture until fluffy. Add egg yolks, one at a time, beating well after each addition.

In a large bowl, combine the flour and baking powder; sift. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.

In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Gently fold into batter. Spoon batter into prepared pans, and bake for 18-20 mins. or until a toothpick inserted in center comes out clean. Cool in pans for 10 mins. Remove from pans and cool completely on wire racks.

Spread strawberry jam between layers. Spread fresh berry frosting on top and sides of cake. Garnish with strawberries, of desired. Store cake. covered in refrigerator up to 3 days.

Frosting:
In a large bowl, beat butter, cream cheese, and strawberry extract at medium speed with a mixer until creamy. Add strawberries, beating until combined. Gradually beat in confectioners' sugar until combined.

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