Strawberry Vanilla Cake

• 1 recipe Vanilla Cake batter (page 115)
• 1 recipe Vanilla Icing (page 136)
• 1/2 cup strawberry jam
• 1 cup fresh strawberries, cut to a medium dice

1. Preheat the oven to 350 F. Grease three 8-inch round cake pans with butter or nonstick cooking spray.
2. Pour the Vanilla Cake batter into the prepared pans and bake as directed.
3. While the cake is baking and cooling, prepare the Vanilla Icing, if you have not already done so.
4. Set it aside.
5. If necessary, trim the top of each cake layer with a serrated knife to make it even and flat.
6. Starting with the bottom layer, use an offset spatula to spread a thin layer of strawberry jam across the top of the cake.
7. Take a scoop of Vanilla Icing and spread it across the top of the jam, adding more as necessary until it makes a layer about 1/2 inch thick (see Icing a Cake, page 14).
8. Center another layer of cake on top of the first layer and gently press it into the icing below.
9. Repeat the process of spreading the jam and then the icing.
10. (Note: You might not use a full 1/2 cup of jam.)
11. Place the last layer of cake on top, gently pressing it into the icing, and then finish icing it with the crumb coat and final coat.
12. Arrange the diced strawberries in a ring around the top edges of the cake.
13. Serve the cake immediately, or keep refrigerated for up to 3 days.
14. Bring the cake to room temperature for about 1 hour before serving.

recipe vanilla, vanilla icing, strawberry jam, fresh strawberries

Taken from www.epicurious.com/recipes/food/views/strawberry-vanilla-cake-388142 (may not work)