Vanilla Cake with Mixed Berry Jam and Strawberry Cream Cheese Frosting

This delightful vanilla cake paired with a tangy mixed berry jam and creamy strawberry cream cheese frosting is a feast for the eyes and the palate. The cake’s moist crumb, paired with the fruit’s freshness and the frosting’s creamy texture, ensures each bite is unforgettable.

Ingredients:

Vanilla Cake:

• 2½ cups cake flour, sifted
• 2¼ tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 1 cup unsalted butter, room temperature
• 1½ cups granulated sugar
• 5 large egg whites, room temperature
• ½ cup full-fat sour cream, room temperature
• 1 tbsp vanilla extract
• ¾ cup whole milk, room temperature

Mixed Berry Jam:

• 2 cups mixed berries
• ⅓-½ cup granulated sugar (adjust to taste)
• Pinch of salt
• 2 tsp lemon juice
• 1 tbsp fresh mint, finely chopped (optional)

Strawberry Cream Cheese Frosting:

• ¾ cups strawberries, finely chopped
• 2 tsp granulated sugar
• 2 tsp lemon juice
• ¼ cup unsalted butter, room temperature
• 4 oz brick-style cream cheese, full fat, room temperature
• ¼ tsp vanilla extract
• 1½ cups powdered sugar, sifted
• Pinch of salt

Decoration:

• Mixed berries (raspberries, blueberries, blackberries, or strawberries – sliced or whole)

Instructions:

1. Vanilla Cake: Start by preheating your oven to 350°F (175°C). Prep two 9-inch cake pans by greasing them, lining with parchment rounds, and then greasing the parchment.
2. Whisk the cake flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
3. Using an electric mixer, cream the butter until smooth. Gradually add sugar and beat until fluffy. Incorporate egg whites, one at a time, ensuring thorough mixing after each. Blend in sour cream and vanilla.
4. Alternate between adding the dry ingredients and milk to the wet mix. Ensure even mixing without overbeating.
5. Evenly distribute the batter between the pans and smooth the surfaces. Bake for 23-27 minutes. Test with a toothpick; it should come out clean when done. Allow cakes to cool.
6. Mixed Berry Jam: In a pot over medium heat, combine berries, sugar, lemon juice, and salt. Once boiling, reduce to a simmer for 10-13 minutes. Stir occasionally until thickened. Remove from heat, add mint (if using), and let it cool.
7. Strawberry Cream Cheese Frosting: In a saucepan, cook strawberries, sugar, and lemon juice over low heat until reduced to about 3 tbsp. Let it cool. Beat butter and cream cheese until combined in a mixing bowl. Add powdered sugar and beat until fluffy. Mix in vanilla extract, strawberry reduction, and salt.
8. Assembly & Decoration: If necessary, level the cake layers. Place one layer on a stand. Spread a layer of frosting, followed by 1/2 cup of jam. Add the second cake layer (bottom-side up). Frost the top of the cake and swirl in the remaining jam. Garnish with fresh berries.

Notes:

• For a thicker frosting, add more sifted powdered sugar.
• Separate egg whites when cold, then let them reach room temperature.
• Optionally, replace fresh mint in jam with 1/2 tsp vanilla extract.
• Top the cake with additional berries as desired.
• Store in an airtight container in the fridge for up to 5 days. Allow it to sit at room temperature for an hour before serving.

Enjoy this delightful, fruit-infused cake with family and friends! It’s a treat that’s sure to impress.