Strawberry Cake

2 ½ cup flour      1 ¼ tsp. baking powder

¼ tsp. salt      ½ tsp. baking soda

¾ cup butter, softened      1 ½ cup, plus 2 T. sugar

1 cup strawberry preserves

4 eggs      ¾ tsp. vanilla

1/8 tsp. red food color      ½ cup buttermilk

1 ¾ cups heavy cream

1 ½ pints strawberries, hulled

Directions:  

Prepare cake first.  Preheat oven to 350 degrees.  Dust with oil/flour two, 9” cake 

pans.  Set aside.

Sift the flour, baking powder, salt, and baking soda together and set aside.  Cream 

the butter and 1 ½ cups sugar until light and fluffy in a large bowl using a mixer at 

medium/high speed.  Add ¾ cup preserves and the eggs, one at a time, blending each 

addition thoroughly.  Scrape down the sides of bowl and beat in vanilla and food 

coloring.  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.  Divide 

the batter equally between the pans, spread evenly.  Bake 20-30 minutes until 

toothpick comes out clean.  Cool completely on wire rack.

Assemble the cake.  Beat the cream and remaining sugar to soft peaks and spread 

over the top of one layer.  Top with strawberries and drizzle with remaining 

preserves.  Serve immediately.

The second cake can be frozen for up to two months.   Or, make more cream mixture 

for two one-layer cakes. 

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