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Strawberries and Cream Cake

2 3/4 cups cake flour
2 1/2 teaspoons baking powder
2 cups granulated sugar
1 (3-ounce) package strawberry flavored gelatin
1 cup butter, softened
4 large eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup pureed strawberries
1 1/2 cups heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups strawberries, sliced
1 1/2 cups strawberries, quartered

Cream cheese frosting (recipe follows)

1. Preheat oven to 350*F (175*C). Grease and flour three 9-inch round cake pans.
2. Mix flour and baking powder together and set aside.
3. In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition.
4. Beat in flour and milk alternately. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9-inch round cake pans.
5. Bake for 25 minutes or until wooden pick inserted into center of cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely on wire racks.

To make the filling:

1. Beat whipping cream, 2 tablespoons granulated sugar and 1/2 teaspoon vanilla extract on high with electric mixer until stiff.
2. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
3. Frost sides of cake with Cream Cheese Frosting. Pipe an edge of frosting around cake top.
4. Spread remaining whipped cream on cake top. Top with quartered strawberries.

Cream Cheese Frosting:

 

1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

1 (1-pound) box powdered sugar, sifted

1 teaspoon vanilla extract

1. Beat cream cheese until smooth. In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla and beat until smooth.

Makes one (9-inch) 3 layer cake.