Strawberry Preserve Cake

This cake was just "okay" by my dessert standards, although I fed it to my coworkers who had higher praise for it.  I thought the cake was a little dry, but the flavor was good.  The frosting was exceptionally good!   I arranged strawberries in the shape of a heart on top of the cake to make it a pretty Valentine's Day dessert.

Strawberry Preserve Cake

Ingredients:

2&1/2 cups flour

1&1/4 teaspoon baking powder      

3/4 teaspoon salt

1/2 teaspoon baking soda    

3/4 cup butter, softened 

1&1/2 cups sugar    

3/4 cup Strawberry Preserves

4 large eggs

3/4 teaspoon vanilla extract

1/2 cup buttermilk

Red food coloring

Strawberries, if desired

Strawberry Cream Cheese Icing:

1 pkg (8oz) cream cheese, softened

1 cup butter, softened

1/4 cup strawberry preserves

1 teaspoon vanilla extract

4 cups confectioner's sugar

1 pinch salt

Directions:

To make Icing:

In large mixing bowl, beat cream cheese and butter until smooth.  Add strawberry preserves and vanilla, beating well.  Add confectioner's sugar and salt, beating until smooth. 

To make Cake:

Preheat oven to 350º.  Lightly coat two 9" round cake pans with non-stick cooking spray.

In large mixing bowl, beat butter and sugar until light and fluffy.  Add preserves, then eggs (one at a time), beating well.  Add vanilla and red food coloring to preference.  Sift dry ingredients and add to batter alternately with the buttermilk, mixing well.  

Divide the batter between two cake pans.  Bake for 25 to 30 minutes or until toothpick comes out clean.  Let cool completely on wire rack.

Spread icing between layers and top and sides of cake.  Garnish with strawberries if desired.