3 Cups Heavy Cream (can sweeten, if desired, but not necessary)
1 1/2 Cups Strawberries (stems removed and quartered)
2 Tbl Sugar
For the Cake
Preheat the oven to 350 degrees. Grease and flour two 8” round baking pans (or three 6” round baking pans).
Add 1 cup of the strawberry puree to a large mixing bowl (reserve the rest for the topping) along with the eggs, egg whites, vanilla, milk, jam, oil, and several drops of food coloring, if using. Whisk until smooth.
In another bowl, whisk together the flour, sugar, salt, and baking powder. Add the dry ingredients to the wet, stirring just until combined.
Divide the batter between the prepared pans. Drop the pans once on the counter to remove air bubbles.
Bake in the preheated oven for 35-40 minutes for 8” pans, and 40-45 minutes for 6” pans. Cake is done when center is firm to the touch and a toothpick inserted in the middle comes out clean. Remove cakes and let cool for 10 minutes in pans. Remove from pans and let completely on a wire rack, or even in the fridge.
For The Topping
Place the whipped cream in a large mixing bowl and add ½ cup of the remaining strawberry puree. Fold together gently, until the puree has been fully distributed through the cream.
Place the quartered strawberries in a bowl with the sugar and any strawberry puree that remains. Toss together and let sit for 5 minutes, then toss again.
Frost the cake layers with the strawberry cream, spreading about ½” thick layer of cream in between each layer of cake. Make a slight well in the cream on top of the cake and spoon the glazed strawberries into it. Serve!
Keywords: gluten-free, special occasion, fun, birthday