Strawberry Ribbon Cake

• For the cake
• 3 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter (2 sticks/8 oz.)
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 3/4 cup milk
• 1/8 teaspoon red food coloring
• For the Strawberry Butter Cream
• 1 (3 ounce) package cream cheese
• 4 tablespoons butter (1/2 stick)
• 1/3 cup mashed fresh strawberries
• 1 (1 lb) package confectioners' sugar

1. For the cake:.
2. Grease two baking pans, 8x8x2; dust with flour.
3. Sift cake flour, baking powder, and salt onto wax paper. Cream butter until soft in a large bowl; beat in sugar gradually until fluffy. Beat in eggs, one at a time, until fluffy again, then flavorings.
4. Stir in flour mixture, alternately with milk, just until blended. Spoon half the batter into one pan; stir food coloring into remaining batter; pour into second pan. Bake in moderate oven (375u0b0F) 35 minutes, or until centers spring back when pressed with fingertip. Cool layers in pans on wire racks 10 minutes; turn out onto racks; cool completely.
5. Split each cooled layer; put together, alternating pink and yellow, with part of the strawberry butter cream; frost sides and top with remaining.
6. For the Strawberry Butter Cream:.
7. Blend cream cheese with butter until fluffy in a medium-size bowl; beat in strawberries. Stir in 2 cups of the confectioners' sugar until smooth. Measure out 1 1/2 cups of the mixture for filling. Beat remaining confectioners' sugar into remaining mixture in bowl for frosting.

cake, cake flour, baking powder, salt, butter, sugar, eggs, vanilla, almond extract, milk, red food coloring, butter cream, cream cheese, butter, fresh strawberries, sugar

Taken from www.food.com/recipe/strawberry-ribbon-cake-296216 (may not work)