Strawberry Cake with Cream Cheese Frosting

Serves 10 to 12
Prep time: about 1 hour and 30 minutes

2 ¾ cups cake flour
21/2 teaspoons baking powder
2 cups granulated sugar
1 3-ounce box strawberry flavored gelatin
1 cup margarine
4 egg yolks
1 cup milk
1 teaspoon strawberry extract
6 to 8 strawberries, pureed, about ½ cup
4 egg whites

1 cup heavy whipping cream
1 tablespoon powdered sugar
½ teaspoon vanilla extract

½ cup shortening
2 8-ounce packages cream cheese
3 cups confectioners’ sugar
2 teaspoons vanilla extract
8 to 10 sliced strawberries (about ¾ cup)

Preheat oven to 350 degrees.

Prepare 3-inch round layer pans by coating with cooking spray and then dusting with flour.

In a medium bowl combine the flour and baking powder. Set aside.

Use an electric mixer to combine the sugar, gelatin and margarine until fluffy.

Add the egg yolks one at a time. Mix well.

Add the flour mixture in 3 parts, alternating with the milk. Stir in the strawberry extract and pureed strawberries.

Pour the batter into a large mixing bowl. Set aside.

Beat the egg whites until stiff. Fold the egg whites into the batter.

Divide the batter into 3 pans. Bake in the center rack of the oven for about 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Cool the cakes in the pan for 10 minutes. Continue cooling by removing each cake from the pan to a rack.

Use an electric mixer to combine the whipping cream, powdered sugar and vanilla. Whip until stiff. Set aside.

Use an electric mixer to combine the shortening, cream cheese, confectioners’ sugar and vanilla to form the frosting.