Strawberry Jam Cake

Every year I make this special strawberry jam cake for the Relay for Life cake raffle. It has raised lots of money for a good cause. —Tammy Urbina, Warner Robins, Georgia ( taste of home)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small saucepan, bring strawberries to a boil over medium heat. Reduce heat; simmer, uncovered 20-25 minutes or until reduced to 3/4 cup, stirring occasionally. Transfer to a shallow container. Refrigerate until chilled.

Step 2

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in egg whites and, if desired, strawberry extract. Mix in sour cream. Combine flour, baking powder, baking soda and salt; gradually add to the creamed mixture. Stir in 1/2 cup reduced strawberry mixture. Transfer batter to prepared pans.

Step 3

Bake until a toothpick inserted in the center comes out clean, 30-33 minutes. Cool for 10 minutes before removing from pans to wire racks; remove paper. Cool completely.

Step 4

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar, 1/4 cup reduced strawberry mixture and, if desired, extract and red food coloring; beat until smooth.

Step 5

Place bottom cake layer on a serving plate; top with jam and 1 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and side of cake. Garnish with strawberries if desired.