Strawberry Jam Cake With Fresh Berry Frosting - cooking recipe

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

Preparation

Preheat oven to 350\u00b0; spray three 9-inch round cake pans with nonstick baking spray with flour.
In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla at medium speed with a mixer until fluffy.
Add egg yolks, one at a time, beating well after each addition.
In a large bowl, combine flour and baking powder; sift.
Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
In a medium bowl, beat egg whites until soft peaks form.
Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
Gently fold into batter.
Spoon batter into prepared pans, and bake for 18-20 minutes or until a pick inserted into the center comes out clean.
Cool in pans for 10 minutes.
Remove from pans, and cool completely on wire racks.
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.
Add strawberries, beating until combined.
Gradually beat in powdered sugar until combined.
Spread strawberry jam between layers; spread frosting on top and sides of cake.
Garnish with strawberries, if desired.
Store cake, covered, in refrigerator up to 3 days.