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Cake: Fresh Strawberry Cake

Source of Recipe


GypsySoul






List of Ingredients



• 2 1/2 cups cake flour
  
• 1 1/4 teaspoons baking powder
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon baking soda
  
• 3/4 cup butter, softened
  
• 1 1/2 cups plus 2 tablespoons sugar
  
• 1 cup strawberry preserves
  
• 4 eggs
  
• 3/4 teaspoon vanilla extract
  
• 1/8 teaspoon red food coloring
  
• 1 3/4 cups heavy cream
  
• 1 1/2 pints strawberries, hulled
  






Instructions



1. Preheat oven to 350F, line two 9", round pans with parchment paper. Lightly coat pan with butter, dust with flour and tap out excess. Set aside. Sift the flour, baking powder, salt and baking soda together and set aside.
   
   
2. Cream the butter and 1 1/2 cups sugar until light and fluffy in a large bowl using mixer set at medium-high speed. Add 3/4 cup preserves and the eggs, one at a time, blending each addition thoroughly. Scrape down sides of bowl and heat in vanilla extract and the food colouring. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and ending with a final addition of the dry ingredients.
   
   
3. Divide the batter equally between the pans and spread evenly. Bake on the middle rack of oven until a tester inserted in the centre of each cake layer comes out clean about 20 to 30 minutes. Cool completely on a wire rack.
   
   
4. Beat cream and remaining 2 tablespoons sugar to soft peaks and spread over the top of one layer (remaining layer can be wrapped and frozen for up to 2 months). Top with strawberries and drizzle with remaining preserves. Serve immediately.
   
   






Final Comments


If you want to make the preserves:
Cook 2 pounds of strawberries and 4 cups of sugar for about an hour over medium low heat to a thick, syrup consistency.