Strawberry Birthday Cake
Tools + Supplies
2 9-inch cake pans (I used springform pans)
stand mixer with paddle and whisk attachments
cake wire cutter
icing bag with writing tip and star tip
3 cups cake flour
2 cups granulated sugar
2 tsp baking powder
.5 tsp baking soda
.5 tsp salt
3 sticks butter
.5 cup strawberry preserves
.5 cup half and half
1 tsp vanilla extract
rainbow sprinkles (optional)
whipped cream cream cheese icing base (see recipe)
1 quart strawberries
Preheat oven to 350. Grease cake pans.
In a large mixing bowl, mix dry ingredients (including sugar), set aside.
In a saucepan, melt butter. Then add strawberry preserves and half and half. Heat just until warm.
Add contents of saucepan to mixing bowl of stand mixer. Using paddle attachment, mix on low speed. Add vanilla extract. Then add eggs, one at a time, fully incorporating each one to the batter before adding the next.
Add dry ingredients to batter until completely mixed.
Fold in sprinkles.
Split batter between both pans. Bake for approx 45 minutes.
Let cool for at least 30 minutes
Slice edges off the cakes, all the way around the perimeter. Then slice each cake in half with wire cake cutter, so you'll have 4 layers of cake.
Cut strawberries into small slices. Save 4 good looking strawberries for top of cake.
Take a small amount of icing base and set aside for white accents.
Mix remainder with .5 cup of strawberry preserves.
Between each layer, spread strawberry icing and cover with strawberry slices.
Ice entire cake in strawberry icing. Use white icing for accents and writing.
Slice 4 strawberries in half, length-wise and place on top of cake.