Categories: Cake, Dessert, Paula Deen, Strawberries

Ingredients

• 1 cup butter , softened
• 2 cups sugar , divided
• 1 tablespoon vanilla extract
• 4 large eggs , separated
• 4 cups cake flour
• 4 teaspoons baking powder
• 1 1/4 cups milk
• 1/2 cup strawberry jam
• Fresh Berry Frosting
• 1 cup butter , softened
• 1 (3 ounce) package cream cheese , softened
• 1 teaspoon strawberry extract
• 1/2 cup finely chopped fresh strawberries
• 6 cups powdered sugar
• fresh strawberries , for garnish

Directions

1. Preheat oven to 350°; spray three 9-inch round cake pans with nonstick baking spray with flour.

2. In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla at medium speed with a mixer until fluffy.

3. Add egg yolks, one at a time, beating well after each addition.

4. In a large bowl, combine flour and baking powder; sift.

5. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.

6. In a medium bowl, beat egg whites until soft peaks form.

7. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.

8. Gently fold into batter.

9. Spoon batter into prepared pans, and bake for 18-20 minutes or until a pick inserted into the center comes out clean.

10. Cool in pans for 10 minutes.

11. Remove from pans, and cool completely on wire racks.

12. While cake is cooling, make frosting-in a large bowl, beat butter, cream cheese, and strawberry extract at medium speed with a mixer until creamy.

13. Add strawberries, beating until combined.

14. Gradually beat in powdered sugar until combined.

15. Spread strawberry jam between layers; spread frosting on top and sides of cake.

16. Garnish with strawberries, if desired.

17. Store cake, covered, in refrigerator up to 3 days.

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