Old-Fashioned Strawberry Layer Cake

Preheat the oven and position the oven rack: Preheat the oven to 350°F and position a rack to the center of the oven. Grease, flour, and line cake pans: Grease and flour the sides of two round 8 or 9-inch cake pans. Line the bottoms of each cake pan with parchment paper. Set aside. Alison Bickel Combine the wet ingredients: In a large glass measuring cup or medium bowl mix the strawberry preserves, buttermilk, vanilla, and food coloring (if using), until smooth. Sift and combine the dry ingredients: Into a large bowl sift the flour, baking powder, and salt together. Set aside. Cream the butter and sugar and add eggs: Into a large bowl add the butter. Using an electric mixer or a stand mixer fitted with the paddle attachment, beat the butter just until creamy, about 1 minute. Add the sugar and beat on high until fluffy, about 3 minutes. Add the eggs, one at a time, beating 1 minute after each addition. Scrape the sides of the bowl with a silicone spatula and beat again for about 30 seconds. Alison Bickel Alternate adding wet and dry ingredients to butter mixture: Add half the flour mixture to the butter mixture and beat on low until just incorporated. Scrape down the sides of the bowl. With the mixer running on low speed, add half the strawberry-buttermilk mixture and mix to thoroughly combine. Add the remaining flour mixture, beat until incorporated, and then add the remaining strawberry-buttermilk mixture, beating until smooth. The batter should be stiff, but not dense. Alison Bickel Alison Bickel Portion cake batter into cake pans: Divide the batter evenly between the prepared pans and spread with a metal spatula to smooth the tops over. Alison Bickel Bake the cake: Bake until a toothpick inserted in the center of the cake comes out clean and the edges of the cake begin to pull from the sides of the pans, about 35 minutes. Alison Bickel Cool cakes: Cool the cake in the pans on a rack, for 10 minutes. Then, invert the pans, peel off the paper liners, and cool completely. Make the strawberry filling: While the cakes continue cooling, hull and thinly slice about 5 large strawberries and place them into a medium bowl. You will save the remainder of the strawberries to decorate the cake as you wish. To the bowl with the sliced strawberries add the remaining 1/2 cup of strawberry preserves and 2 teaspoons of water. Gently mix to combine and set aside. Alison Bickel Make the Seven-Minute Frosting: Make the Seven-Minute Frosting. Once the frosting is made cover the bowl with a damp kitchen towel to keep it from drying out. Alison Bickel Divide the frosting and finish the strawberry filling: Place about 3 cups of the Seven-Minute Frosting into the bowl with the strawberry mixture and use a rubber spatula to fold the frosting and strawberries together. This will be used to frost between the layers of cake. The remaining Seven-Minute Frosting will be used for the outside of the cake. Alison Bickel Cut the cake into layers: With a long serrated knife, split each cooled cake into 2 layers, creating 4 layers in total. Fill and frost the cake: Place 1 layer, cut side up, on a large plate or cardboard cake round. Top with a third of the strawberry filling. Repeat with the next 2 layers and top with the last cake layer, cut side down. Pile 2/3 of the reserved plain seven-minute frosting on top of the cake and use a large metal spatula to push the excess frosting down the sides of the cake. To avoid pulling up crumbs, push the spatula rather than pulling it. Use the remaining frosting to frost any unfrosted patches on the sides. Once the cake is fully enrobed, make whirls and swirls with the spatula or the back of a spoon. Don’t worry about it looking perfect. Alison Bickel Alison Bickel Garnish and serve the cake: Garnish the cake with the reserved strawberries in any fashion you choose. Cut and serve cake within 4 hours. Refrigerate leftover cake or keep at cool room temperature up to 3 days. The outer layer of frosting will dry out and get tacky, but the cake will still be delicious to eat. Alison Bickel