Strawberry Cake - cooking recipe

Ingredients

3/4 cup salted butter
1 1/2 cups sugar
3/4 cup sour cream
4 large eggs
2 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups strawberries (puree)
1 teaspoon strawberry extract
5 -10 drops pink food coloring
2 cups butter
1 cup shortening
12 cups powdered sugar
2 cups strawberries (puree)
3/4 teaspoon strawberry extract
1/2 teaspoon vanilla extract
5 -7 drops pink food coloring
4 tablespoons strawberry preserves

Preparation

MAKE THE CAKE:
Grease three 8 inch round cake pans and preheat oven to 350 degrees.
Beat the butter and sugar until light and fluffy about 5 minutes.
Add sour cream and mix until well combined.
Add eggs in two batches and mix until well combined each time.
Combine dry ingredients in separate bowl.
Add in half of the dry ingredients and mix until well combined. Do not overmix.
Add in strawberry puree and strawberry extract and mix until well combined. Do not overmix.
Add in the other half of the dry ingredients and mix until well combined. Do not overmix.
Optional: Add drops of pink food coloring to batter until you reach the desired color.
Divide batter into the three greased cake pans and bake for 25-30 minutes until toothpick comes out clean.
Cool 10 minutes on rack and remove from pans and cool completely on rack.
MAKE THE FROSTING:
Beat the sugar and shortening together until smooth.
Add 6 cups of powdered sugar 2 cups at a time and mix until smooth.
Add strawberry puree and extract and mix well.
Add other 6 cups of powdered sugar 2 cups at a time and mix until smooth.
Add pink coloring until desired color is reached.
ASSEMBLE THE CAKE:
Spread 2 T of strawberry jam on the top of 2 of the cake layers (these will be the bottom 2 layers of the cake.
Spread 1 cup of strawberry frosting on top of one of those layers.
Put the other layer, with strawberry preserves on it, on top of that layer and spread that one with 1 cup of strawberry frosting.
Place the last layer (no strawberry preserves on this one) on the very top and spread with 1 cup of strawberry frosting.
Use the remaining frosting (and there will be a lot) to frost the sides and top of the cake and decorations.
I suggest you crumb coat the cake and put it in the freezer for 15 minutes and then frost the cake so the sides and top are smooth or any other way you desire. Decorate with shells or flowers or dots by using piping tips.