Strawberry Jam Cake

• 1 cup butter, softened
• 1-3/4 cups sugar
• 5 large egg whites, room temperature
• 2 cups pureed strawberries
• 1/2 cup sour cream
• 1 teaspoon strawberry extract
• 3 cups cake flour
• 2-1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 3-1/4 cups confectioners' sugar
• 1/4 cup pureed strawberries
• 1/2 teaspoon strawberry extract
• 1 cup seedless strawberry jam, divided
• Sliced fresh strawberries, optional

1. Grease and flour three 9-in. round baking pans; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans.
3. Bake at 350u0b0 until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, strawberries and extract; beat until smooth.
5. Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with sliced strawberries if desired.

butter, sugar, egg whites, pureed strawberries, sour cream, strawberry, cake flour, baking powder, baking soda, salt, cream cheese, butter, confectioners, pureed strawberries, strawberry, strawberry, fresh strawberries

Taken from www.tasteofhome.com/recipes/strawberry-jam-cake/ (may not work)