Strawberry Preserve Cake

• cake flour↗2 1⁄2 cups
• baking powder↗1 1⁄4 teaspoons
• salt↗3⁄4 teaspoon
• baking soda↗1⁄2 teaspoon
• butter, softened↗3⁄4 cup
• sugar↗1 1⁄2 cups
• strawberry preserves↗3⁄4 cup
• large eggs↗4
• vanilla extract↗3⁄4 teaspoon
• buttermilk↗1⁄2 cup
• red food coloring paste↗
• For the icing
• (8 ounce) package cream cheese, softened↗1
• unsalted butter, softened↗1 cup
• strawberry preserves↗1⁄4 cup
• teaspoon vanilla extract↗1
• cups confectioners' sugar↗4
• pinch salt↗1

Step-by-step instructions

1. 1

   Preheat oven to 350°. Line the bottoms of 2 (9-inch) cake pans with parchment paper. Lightly coat each pan with baking spray; set aside.

2. 2

   In a large bowl, sift flour, baking powder, salt, and baking soda together; set aside.

3. 3

   In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add preserves and then add eggs, one at a time, beating well after each addition. Scrape down sides of bowl and add vanilla extract and enough food coloring to achieve desired color.

4. 4

   Reduce mixer speed to low and add flour mixture, alternately with buttermilk, ending with flour mixture. Divide batter equally between prepared pans and spread evenly.

5. 5

   Bake on the middle rack of oven for 25 to 30 minutes, or until a tester inserted in the center of each cake layer comes out clean. Let cool completely on a wire rack.

6. 6

   In a large mixing bowl, beat cream cheese and butter at medium-high speed with an electric mixer for 2 to 3 minutes, or until smooth. Add strawberry preserves and vanilla, beating until well combined. Add confectioners’ sugar and salt, beating until smooth.

7. 7

   Spread Strawberry Cream-Cheese Icing between layers and on top and sides of cake. Garnish with strawberries, if desired.