Strawberry Jam Cake

Name: Strawberry Jam Cake
Prep time: 60 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 16 servings.
Ingredients: 2 cups pureed strawberries; 1 cup butter, softened; 1-3/4 cups sugar; 5 large egg whites, room temperature; 1 teaspoon strawberry extract, optional; 1/2 cup sour cream; 3 cups cake flour; 2-1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 6 cups confectioners' sugar; 1/2 teaspoon strawberry extract, optional; 1 to 3 drops red food coloring, optional; 1/2 cup seedless strawberry jam, divided; Halved or sliced fresh strawberries, optional

TOTAL TIME: Prep: 1 hour. Bake: 30 min. + cooling YIELD: 16 servings.

Every year I make this special strawberry jam cake for the Relay for Life cake raffle. It has raised lots of money for a good cause. —Tammy Urbina, Warner Robins, Georgia

Ingredients

2 cups pureed strawberries
1 cup butter, softened
1-3/4 cups sugar
5 large egg whites, room temperature
1 teaspoon strawberry extract, optional
1/2 cup sour cream
3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
6 cups confectioners' sugar
1/2 teaspoon strawberry extract, optional
1 to 3 drops red food coloring, optional
1/2 cup seedless strawberry jam, divided
Halved or sliced fresh strawberries, optional

Directions

1. In a small saucepan, bring strawberries to a boil over medium heat. Reduce heat; simmer, uncovered 20-25 minutes or until reduced to 3/4 cup, stirring occasionally. Transfer to a shallow container. Refrigerate until chilled.
2. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in egg whites and, if desired, strawberry extract. Mix in sour cream. Combine flour, baking powder, baking soda and salt; gradually add to the creamed mixture. Stir in 1/2 cup reduced strawberry mixture. Transfer batter to prepared pans.
3. Bake until a toothpick inserted in the center comes out clean, 30-33 minutes. Cool for 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
4. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar, 1/4 cup reduced strawberry mixture and, if desired, extract and red food coloring; beat until smooth.
5. Place bottom cake layer on a serving plate; top with jam and 1 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and side of cake. Garnish with strawberries if desired.

Nutrition Facts

1 piece: 586 calories, 21g fat (13g saturated fat), 58mg cholesterol, 331mg sodium, 97g carbohydrate (74g sugars, 1g fiber), 5g protein.