Ingredients
1 cup butter, softened1-3/4 cups sugar5 large egg whites, room temperature2 cups pureed strawberries1/2 cup sour cream1 teaspoon strawberry extract, optional3 cups cake flour2-1/2 teaspoons baking powder1/4 teaspoon baking soda1/4 teaspoon saltFROSTING:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened6 cups confectioners’ sugar1/4 cup pureed strawberries1/2 teaspoon strawberry extract, optional1 to 3 drops red food coloring, optional1/2 cup seedless strawberry jam, dividedHalved or sliced fresh strawberries, optional
Preparation
Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in the strawberries, sour cream and, if desired, extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans.
Bake until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, strawberries and, if desired, the extract and red food coloring; beat until smooth.
Place bottom cake layer on a serving plate; top with 1/4 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and side of cake. Garnish with strawberries if desired.
