Ingredients
Equipment
Method
- Preheat oven to 350°F.
- In a medium bowl, whisk flour, baking powder, and salt until combined. Set aside.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined. Add half of the flour mixture, beating until just combined. While still beating, slowly add milk, then the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Do not overmix it.
- Line three 8-inch cake pans with parchment paper and grease the pans. Evenly divide the batter between the three pans. Tap or gently drop the pans on the countertop a couple times to remove any air bubbles.
- Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean. Rotate the pans once during bake time if necessary to ensure even browning. Place the pans on a rack to cool completely.
- Combine the strawberries and jam and set aside. Slice about 2.5 cups for the filling and dice about 0.5 cup for the top of the cake.
- Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer with a whisk attachment or hand mixer, beat the mixture on medium speed until smooth. While the mixer is still whipping, slowly pour the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed to high and continue whipping until the cream can hold a stiff peak. Keep the cream cold so it thickens properly.
- Place one layer of cake on a platter. Top with one-third of the frosting, then top with about 1.25 cups of strawberries. Place another layer of cake on top and repeat. For the third layer of cake, top with remaining whipped cream frosting, then place the remaining strawberries in the center. Decorate the outside with whole strawberries, if desired.
Notes
If you prefer thicker cake layers or do not have three 8-inch round cake pans, you can divide the batter between two 8-inch cake pans and increase the bake time to 22 to 27 minutes.
To quickly bring eggs and milk to room temperature, place the four eggs in a bowl of warm tap water for about 5 minutes. Microwave the milk for about 15 seconds to take the chill off.
This frosting uses cream cheese, giving it a cheesecake whipped cream flavor. You can substitute 8-oz of mascarpone cheese instead if you do not want the cream cheese flavor, but be aware the frosting will be softer. You can also use vanilla buttercream frosting or freshly whipped cream, but homemade whipped cream will be less stable and should be assembled right before serving.
This cake is best served the day it is made. After assembly, refrigerate the cake, then bring it to cool room temperature before serving.
You can prepare the cake layers and frosting one day in advance. Do not assemble until the day you serve. Bake and cool the cake layers, wrap them in wax paper and plastic wrap, and store them in the refrigerator. Store the whipped cream frosting in the refrigerator; you might need to re-whip it before assembling. Wait to toss the strawberries with jam until you assemble the cake. Store the assembled cake in the refrigerator and bring it to cool room temperature before serving.