Strawberry Jam Cake
INGREDIENTS REQUIRED
1 cup butter, softened
5 large egg whites, room temperature
1/2 cup sour cream
3 cups cake flour
1/4 teaspoon baking soda
FROSTING:
1/4 cup butter, softened
1/4 cup pureed strawberries
1 to 3 drops red food coloring
Halved or sliced fresh strawberries
1-3/4 cups sugar
2 cups pureed strawberries
1 teaspoon strawberry extract, optional
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 package (8 ounces) cream cheese, softened
6 cups confectioners' sugar
1/2 teaspoon strawberry extract
1/2 cup seedless strawberry jam, divided
2 tsp Butter
Start Cooking
STEP 1
Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
STEP 2
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.
Add egg whites, 1 at a time, beating well after each addition. Beat in the
strawberries, sour cream and, if desired, extract. Combine the flour, baking
powder, baking soda and salt; add to the creamed mixture. Transfer batter to
prepared pans.
STEP 3
Bake until a toothpick inserted in the center comes out clean, 22-26 minutes.
Cool for 10 minutes before removing from pans to wire racks to cool
completely.
STEP 4
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add
the confectioners' sugar, strawberries and, if desired, the extract and red
food coloring; beat until smooth.
STEP 5
Place bottom cake layer on a serving plate; top with 1/4 cup jam and 1/2
cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining
frosting over top and side of cake. Garnish with strawberries if desired.
Per Serving value.
Calories: 783 kcal
Fats: 28 g
Carbs: 130 g
Protein: 6 g