Strawberries and Cream Cake

By jasonhewitt

Takes 22 Hours . . . start early!
Jam chills for 8 hours
Cake with jam chills for 8 hours also . . .
After icing, cake chills another 2 hours . . .

Ingredients

• Cake:
• 2 C CAKE Flour (OR 2 C All Purpose Flour-4TBS flour, PLUS 4TBS Cornstarch)
• 2 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 1/4 C Sugar, Divided
• 1/2 C Oil
• 1/4 C Lemon Juice
• 4 Large Egg Yolks
• 8 Large Egg Whites
• 1 tsp Cream of Tartar
• Strawberry Jam Filling:
• 4 C mashed Fresh Strawberries
• 2 1/2 c Sugar
• 1 (3 oz) package of Strawberry Flavored Gelatin
• Strawberry Icing
• 1 Tbs Strawberry Flavored Gelatin
• 2 Tbs Boiling Water
• 1 C Whipping Cream (Ice Cold)
• 1/4 C Sugar
• 1 (8oz) Sour Cream (Ice Cold)
• Starberries for Garnish

Preparation

Step 1

Make Jam the day before:
Stir mashed strawberries and sugar in a large saucepan. Let stand for 30 minutes to juice. Bring to a boil over medium heat, let boil for 5 minutes. Remove from heat, stir in gelatin until completely dissolved. Cool completely--1 hour. Cover and chill for 8 hours.

Cake:
Preheat oven to 350 degrees. Stir together flour, baking powder, salt, and 1 C sugar. Make a well in the middle. Add oil, lemon juice, egg yolks, and 1/4 C of water. Beat at medium speed for 3-4 minutes or until smooth.

Beat egg whites and cream of tartar until SOFT peaks form. Gradually add remaining 1/4 C sugar 1 Tbs at a time until STIFF peaks form. Gently stir 1/4 of whites into flour mixture., gently fold in remaining egg whites. Spoon into 6 greased pans for baking.

Bake at 350 for 12-15 minutes or until a knife comes out clean. cool 10 minutes on a wire rack, de-pan and cool completely.

Spread filling between cake layers leaving about 1/4" border around the edge. (about 2/3 C for each layer) Cover cake with plastic wrap and chill 8 to 24 hours.

Frosting:
Stir gelatin and boiling water in a small bowl and let cool completely (about 20 minutes). Break whipping cream and gelatin mixture at high until foamy. Gradually add sugar, beating until SOFT peaks form. Stir in sour cream, 1/4 C at a time, stirring until just blended each time.
(If frosting is very runny, refrigerate for an hour or so before icing cake) Use frosting for sides and top of cake. Chill 2 hours before serving.

Garnish with Strawberries