Ingredients
Equipment
Method
Step 1: Mix the Batter
- Preheat your oven to 350°F. In a medium bowl, whisk together the all purpose flour, baking powder, and salt until well combined. Set this dry mixture aside.
- In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the granulated sugar, vegetable or canola oil, large eggs, egg whites, and pure vanilla and almond extracts until fully combined and slightly lightened.
- Mix in the sour cream until just incorporated. Next, add half of your whisked flour mixture, beating only until just combined. Slowly pour in the milk while still mixing, then add the remaining flour mixture. Scrape down the sides and bottom of the bowl as needed. Do not overmix once flour is added, as this can lead to a dense cake. You want a smooth, light, and airy batter.
Step 2: Bake the Layers
- Prepare three 8-inch cake pans by lining them with parchment paper and greasing them lightly. Evenly divide your cake batter among the three prepared pans.
- Gently tap the pans on your countertop a couple of times to release any trapped air bubbles, ensuring an even bake.
- Bake for 18-22 minutes, or until a wooden toothpick inserted into the center of a cake layer comes out completely clean. Rotate pans halfway through baking for consistent results. Once baked, place the pans on a wire rack and allow the cakes to cool completely. A warm cake will melt your frosting.
Step 3: Macerate the Strawberries
- While your cakes are cooling, prepare your macerated strawberries. In a medium bowl, combine the sliced or diced fresh strawberries with the strawberry jam. Gently stir them together. Set this mixture aside. The jam helps draw out natural juices from the berries, creating a beautiful sauce without making them too soft or mushy.
Step 4: Whip the Frosting
- In a large mixing bowl, combine the softened cream cheese, powdered sugar, and ¾ teaspoon of vanilla extract. Using a stand mixer with a whisk attachment (or a hand mixer), beat this mixture on medium speed until perfectly smooth and lump-free.
- With the mixer still running on medium, slowly pour the really cold heavy whipping cream down the side of the bowl. It is paramount that your cream is straight from the fridge and very cold; this helps it whip up properly. Periodically stop the mixer to scrape down the bottom and sides of the bowl.
- Increase the speed to high and continue whipping until the cream holds stiff peaks. Do not over-whip, or it can turn into butter.
Step 5: Assembly
- Place your first cooled cake layer on your serving platter. Spread one-third of the frosting evenly over the top. Arrange about 1¼ cups of your macerated strawberries over the frosting. Gently place the second cake layer on top and repeat the frosting and strawberry layers.
- For the third and final cake layer, spread the remaining whipped cream frosting over the top. Artistically arrange the remaining strawberries in the center of the cake. If desired, decorate the outside of the cake with additional whole strawberries for an extra touch of beauty.
Nutrition
Notes
To avoid a soggy bottom, combine strawberries with jam just before assembly and create a thin frosting barrier on the cake layers. Ensure all cake batter ingredients (eggs, milk, sour cream) are at room temperature for the best crumb, and your heavy whipping cream is very cold for stable frosting. Avoid overmixing the batter, and always cool cake layers completely before assembly to prevent frosting from melting. Store any leftover cake in an airtight container in the refrigerator for 2-3 days. Serve at cool room temperature for optimal flavor. Do not freeze the fully assembled cake.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.