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Strawberry-Preserve Cake




Source of Recipe


alice


List of Ingredients




2-1/2 cups cake flour
1-1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3/4 cup butter or margarine, softened
1-1/2 cups sugar
3/4 cup strawberry preserves
4 large eggs
3/4 tsp. vanilla
1/2 cup buttermilk
optional red food coloring paste
Strawberry Cream-Cheese Icing
1 pkg. (8 oz.) cream cheese, softened
1 cup unsalted butter or margarine, softened
1/4 cup strawberry preserves
1 tsp. vanilla extract
4 cups confectioners' sugar
1 pinch salt
Garnish: fresh strawberries


Recipe



Heat oven to 350ºF (175ºC). Line bottoms of 2 (9") cake pans with parchment paper. Lightly coat each pan with baking spray; set aside. In a large bowl, sift flour, baking powder, salt and baking soda; set aside. In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer approximately 4 minutes, until light and fluffy. Add preserves, then add eggs, 1 at a time, beating well after each addition. Scrape down sides of bowl and add vanilla and enough food coloring to achieve desired color. Reduce mixer speed to low and add flour mixture, alternately with buttermilk, ending with flour mixture. Divide batter equally between cake pans and spread evenly. Bake on middle rack of oven 25 - 30 minutes, until a tester inserted in center of each cake layer comes out clean. Let cool completely on a wire rack. Spread icing between layers, on top and sides of cake. Garnish with strawberries, if desired. Strawberry Cream-Cheese Icing: In a large mixing bowl, beat cream cheese and butter at medium-high speed with an electric mixer 2 - 3 minutes, until smooth. Add strawberry preserves and vanilla, beating until well-combined. Add confectioners' sugar and salt, beating until smooth.
Makes 1 2-layer (9”) cake.