Ingredients
| 2 1/2 |
cups cake flour |
| 1 1/4 |
teaspoons baking powder |
| 3/4 |
teaspoons salt |
| 1/2 |
teaspoons baking soda |
| 3/4 |
cups margarine |
| 1 1/2 |
cups sugar |
| 1 1/4 |
cup strawberry preserves |
| 4 |
large eggs |
| 3/4 |
teaspoon vanilla extract |
| 1/4 |
teaspoon red food coloring |
| 1/2 |
cup low-fat buttermilk |
| 9 |
strawberries |
Directions
- Preheat oven to 350 degrees F.
- Line two 9-inch cake pans with parchment paper.
- Lightly coat the pan with butter, dust with flour, and tap out excess. Set aside.
- Sift the flour, baking powder, salt, and baking soda together and set aside.
- Cream the butter and 1 1/2 cups sugar until light and fluffy in a large bowl using a mixer set at medium-high speed.
- Add 3/4 cup preserves and the eggs, one at a time, blending each addition thoroughly.
- Scrape down sides of bowl and beat in vanilla extract 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 two 9" round cake pans and spread evenly.
- Bake on the middle rack of oven until a toothpick inserted in the center of each cake layer comes out clean -- about 20 minutes.
- Cool completely on a wire rack.
- Spread 1/2 cup strawberry preserves on bottom layer of cake.
- Place remaining layer on top of the first and then cover with Raven & Rayne's Double Cream Whipped Frosting.
- Cut tops from 6 strawberries and half.
- Press each into the side of the cake at even intervals with the inside towards the cake and the bottom of the fruit towards the top of the cake.
- Place remaining 3 whole strawberries on top of the cake and place a dollop of icing in the middle to bind them together.
Categories
Fruits, Dessert, American, Valentine's Day, Bake
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