Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For the Frosting
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
- 1/2 cup strawberry preserves
- Fresh strawberries for garnish
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.
- Combine flour, baking powder, and salt in a separate bowl. Gradually add to the creamed mixture alternately with the flour mix and the milk, starting and ending with the flour mixture.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually beat in powdered sugar and vanilla extract until the frosting is fluffy. Fold in the strawberry preserves.
- Place one cake layer on a serving plate. Spread with a layer of frosting. Top with the second cake layer and spread frosting over the top and sides of the cake. Garnish with fresh strawberries.