Strawberry Ribbon Cake - cooking recipe

Ingredients

For the cake
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter (2 sticks/8 oz.)
2 cups sugar
4 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
3/4 cup milk
1/8 teaspoon red food coloring
For the Strawberry Butter Cream
1 (3 ounce) package cream cheese
4 tablespoons butter (1/2 stick)
1/3 cup mashed fresh strawberries
1 (1 lb) package confectioners' sugar

Preparation

For the cake:.
Grease two baking pans, 8x8x2; dust with flour.
Sift cake flour, baking powder, and salt onto wax paper. Cream butter until soft in a large bowl; beat in sugar gradually until fluffy. Beat in eggs, one at a time, until fluffy again, then flavorings.
Stir in flour mixture, alternately with milk, just until blended. Spoon half the batter into one pan; stir food coloring into remaining batter; pour into second pan. Bake in moderate oven (375\u00b0F) 35 minutes, or until centers spring back when pressed with fingertip. Cool layers in pans on wire racks 10 minutes; turn out onto racks; cool completely.
Split each cooled layer; put together, alternating pink and yellow, with part of the strawberry butter cream; frost sides and top with remaining.
For the Strawberry Butter Cream:.
Blend cream cheese with butter until fluffy in a medium-size bowl; beat in strawberries. Stir in 2 cups of the confectioners' sugar until smooth. Measure out 1 1/2 cups of the mixture for filling. Beat remaining confectioners' sugar into remaining mixture in bowl for frosting.