strawberry preserve cake
(1 RATING)
This is a lighter version of my aunts recipe. The preserves gives it a nice fresh strawberry taste.
No Image
prep time
30 Min
cook time
30 Min
method
---
yield
8 serving(s)
Ingredients
- 2-1/2 cup cake flour
- 1-1/4 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup softened " i can't believe it's not butter."
- 1 cup sugar
- 1/2 cup splenda
- 3/4 cup low-sugar strawberry preserves
- 4 large eggs, or use 2 eggs and egg beaters equivalent to 2 eggs.
- 3/4 teaspoon vanilla.
- 1/2 cup buttermilk
- pinch - red food coloring
- 1 ,( 8 ) ounces pkg reduced-fat cream cheese, softened.
- 1 cup unsalted butter, softened
- 1/4 cup low-sugar strawberry preserves
- 1 teaspoon vanilla
- 4 cups powdered sugar
How To Make strawberry preserve cake
-
Step 1Heat oven to 350 Lightly spray 2 (9" round cake pans,)w/ cooking spray. In bowl, sift together flour, baking powder, salt and baking soda. In lg bowl, w/mixer on med-high, beat "butter", sugar and Splenda until light & fluffy. Add preserves, then add eggs. Add vanilla and some red food coloring, ( enough just to make it pinkish.) Reduce speed on mixer to low, add flour mix, alternately w/ buttermilk, ending w/ flour mix. Divide batter evenly among pans. Bake 25-30 min, or until a toothpick inserted in center comes out clean. Cool completely. In lg bowl, beat cream cheese and butter until smooth. Add preserves and vanilla. Beat until combined. Beat in powdered sugar until smooth and frosting consistency. Frost cooled cake. I always add a few fresh sliced strawberries to the top of the cake, before slicing.
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