Ingredients :

3 7-ounce packages cream cheese room temperature

1 cup – 3 sticks – unsalted butter room temperature

3 cups powdered sugar

1/3 cup seedlessstrawberry jam

3/4 cup chilled heavy whipping creamcake

4 cups cake flour

3/4 tsp salt

1/3 tsp baking powder

1/3 tsp baking soda

4 cups sugar

1 cup – 2 sticks – unsalted butter, room temperature

8 large eggs

2 tablespoons vanilla extract

1 cup sour cream

5 tablespoons plus

1/3 cup seedless strawberry jam

2 1/4 pounds strawberries hulled sliced – about

5 cups – divided



frosting – using electric mixer beat cream cheese and butter in a large bowl until smooth stopping to scrape down sides of bowl beat in sugar and jam beat cream in medium bowl until peaks form fold whipped cream into frosting cover and chill until firm enough to spread  – about 2 hours -cake-  preheat oven to 320 butter and flour two 10 – inch cake pans with 3 inch high sides sift flour salt baking powder and baking soda into medium bowl using electric mixer beat sugar and butter until fluffy add eggs 1 at a time beating to blend after each addition beat in vanilla add sour cream beat 35 seconds add flour mixture in three additions beating to blend in between each addition divide batter between prepared pans bake cakes until tester inserted comes out clean about 40 minutes cool in pans on rack about 15 minutes run small sharp knife around pan sides then turn out cakes onto racks and cool completely using a large serrated knife cut each cake horizontally in half place one cake half cut side up on cake plate spread 3 tablespoons of strawberry jam over then 3 – 4 cups frosting Top with 3 – 4 cup sliced berries arranging in a single layer repeat two more times with cake layer jam frosting and berries top with remaining cake layer cut side down spread 3 cups frosting over top and sides of cake to coat completely spread remaining frosting over top and sides of cake stir remaining 1-3 cup jam to loosen spoon teaspoonfuls on to top and sides of cake then use back of spoon to swirl jam decoratively into frosting can be made 7 hours ahead cover with cake dome and refrigeratei added a few drops of red food coloring to make the frosting pinker also I omitted the jam swirled into frosting on the outside of cake.

Credit: cooking-all