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Harvest Fresh Strawberry Cake

Source of Recipe

From "The Complete Southern Cookbook" by Tammy Algood


Recipe Introduction

"I like cakes that are moist, which partially explains why this cake is so special. I think it should be served on a table full of fresh cut daffodils on a day full of sunshine."

List of Ingredients

• 2½ cups cake flour
• 1¼ tsp baking powder
• ¾ tsp salt
• ½ tsp baking soda
• 12 Tbsp plus 8 tablespoons unsalted butter, softened and divided
• 1½ cups granulated sugar
• ¾ cup strawberry jam
• ¾ tsp pure vanilla extract
• 4 eggs
• ½ cup buttermilk
• 1¾ cups heavy cream
• One 16-ounce package confectioners' sugar
• ½ cup finely chopped strawberries
• Halved strawberries for garnish (optional)


Recipe

Preheat the oven to 350°F. Grease and flour two 9-inch cake pans and set aside.

In a medium bowl, combine the flour, baking powder, salt, and baking soda. Set aside. In the bowl of an electric mixer, cream 12 tablespoons of the butter with the granulated sugar at medium speed until light and fluffy. Add the jam and extract, blending well. Add the eggs, one at a time, blending well after each addition.

Reduce the mixer speed to low and add the flour mixture alternately with the buttermilk and heavy cream, beginning and ending with the flour. Evenly pour the batter into the prepared pans.

Bake 22 to 28 minutes, or until a tester inserted in the center comes out clean. Cool in the pan 5 minutes and then cool completely on wire racks.

Meanwhile, beat the remaining butter at medium speed of an electric mixer until fluffy. Reduce the mixer speed to low and add the confectioners' sugar and chopped strawberries. Spread between the layers, on the sides, and top of the cooled cake. Garnish with strawberry halves, if desired.

Makes 12 servings