Strawberry Layer Cake with Strawberry Frosting

Preheat oven to 350F. Spray two 9-inch round cake pans (or one 9×13-inch pan) with floured cooking spray, or grease and flour the pans; set aside.

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric handheld mixer), add all ingredients except strawberries, and beat on medium-high speed until well blended, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.

Add the strawberries and beat to incorporate.

Turn batter out into prepared pans, divided evenly, and bake for about 30 to 34 minutes, or until done and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow cakes to cool in pans, on a wire rack, for about 15 minutes before inverting and removing cakes to cool completely on wire racks.

Make sure cakes are completely cooled before frosting them.

Frosting

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric handheld mixer), add the butter, and beat on medium-high speed to smooth it.

Add the strawberry preserves, extract, 3 cups confectioners’ sugar, and beat on medium-high speed to blend.

Add 1 additional cup confectioners’ sugar, and beat for 2 to 3 minutes, or until very well whipped, light, and fluffy. As necessary, drizzle in the cream to thin frosting to a thick, yet spreadable, consistency.

Optionally add red food coloring to make the frosting pinker; I added about 10 drops.

Add about one-third of the frosting to the top of one of the cakes and smooth it with a spatula or knife. Place the other cake on top, add about one-third of the remaining frosting, and smooth it. Add the remaining amount of frosting to the sides of the cake and smooth it.

Optionally add fresh strawberries for garnishing before serving.