Strawberry cake, topped with strawberry cream cheese frosting, is a favorite soul food dessert; this delicious version comes from Bertha's Kitchen. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.
SERVES 12
Ingredients
16 tbsp. unsalted butter, softened, plus more for greasing pans
3 cups flour, plus more for pans
1 tbsp. baking powder
1⁄2 tsp. kosher salt
1 cup milk
1⁄2 cup seedless strawberry jam
3 tbsp. red food coloring (optional)
2 cups sugar
1 cup canola oil
1 tsp. vanilla extract
3 eggs
8 oz. cream cheese, softened
1 (1-lb.) box confectioners' sugar, sifted
1 tsp. strawberry extract
Instructions
Heat oven to 350°. Grease and flour two 9" round cake pans; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Whisk together milk, jam, and 2 tbsp. food coloring in a small bowl; set aside. Beat together sugar, oil, vanilla, and eggs in a mixer on medium-high speed until pale and smooth, 2–3 minutes. In 3 additions, alternately add dry and wet ingredients to sugar mixture, beginning and ending with dry; mix until combined. Divide batter between prepared pans and smooth tops; bake until a toothpick inserted in the middle of cakes comes out clean, about 40 minutes. Let cool 15 minutes, unmold, then cool completely.
In a large bowl, beat butter and cream cheese on high speed of a mixer until smooth and fluffy, 1–2 minutes. Add remaining food coloring, confectioners' sugar, and strawberry extract; beat until smooth. Place one cake upside down on a cake stand, and spread 13 frosting over top. Cover with second cake, top side up; frost top and sides of cakes with remaining frosting; refrigerate for 1 hour before serving. Serve at room temperature.
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