Ingredients
Scale
- 2½ cups all-purpose flour (spooned and leveled)
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs (at room temperature)
- 2 large egg whites (at room temperature)
- 2½ teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional but highly recommended)
- ⅔ cup sour cream
- ¾ cup milk (preferably whole or 2%, at room temperature)
- 3 cups fresh strawberries (sliced or diced, divided)
- 2 tablespoons strawberry jam
- 8 ounces cream cheese (softened to cool room temperature)
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 2¼ cups heavy whipping cream (very cold, straight from the fridge)
Instructions
- Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- In one bowl, whisk together flour, baking powder, and salt. In another bowl, mix sugar, oil, eggs, vanilla extract, sour cream, and milk until smooth.
- Gradually add dry ingredients to wet ingredients, mixing gently until just combined.
- Divide batter between the prepared pans and bake for 20 minutes or until a toothpick comes out clean.
- While cakes cool, combine strawberries with strawberry jam to macerate.
- For the frosting, beat softened cream cheese until smooth; gradually add powdered sugar and vanilla extract. Whip cold heavy cream until stiff peaks form and fold into the cream cheese mixture.
- Once cakes are cooled, layer them with macerated strawberries and whipped cream frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg