Strawberry Layer Cake with Cheesecake Frosting

Instructions

1. Preheat the oven to 350 degrees F. Spray two 8 or 9 inch round cake pans with nonstick spray, line the bottoms with round pieces of parchment and spray again.
2. Sift the flour, baking powder, salt and baking soda into a medium bowl; set aside.
3. In a large bowl, use an electric mixer to combine the butter and sugar until light and fluffy, about 2 minutes. Add the jam and eggs, blending thoroughly, scraping down the sides of the bowl to make sure all is mixed in well. Beat in the vanilla and food color (if using).
4. Add the flour in 2 parts, alternating with the buttermilk and ending with the flour. Divide the batter equally between the two pans.
5. Bake 25 to 30 minutes, or until a toothpick tester inserted into the middle comes out clean. Cool for at least 20 minutes, then turn out the cake layers onto a wire rack to cool completely (peel off and toss the parchment lining).
6. Use an electric mixer to combine the cream cheese and 4 tablespoons (¼ cup) sugar. Pour in 2 cups of the cream and the vanilla, and beat until the mixture becomes thick and creamy. Don't over-beat.
7. In a separate bowl, use an electric mixer to combine 1 cup cream with 1 tablespoon sugar. Beat until thick and creamy.
8. Place one cake layer on your cake plate or stand. Top with ½ of the cheesecake frosting and sprinkle strawberries evenly on top. Spread the whipped cream on top of the strawberries. Place the 2nd cake layer on next. Top the cake with the remaining cheesecake frosting and remaining strawberries.
9. Keep cake refrigerated until ready to serve. You can cover it carefully with plastic wrap.