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1
Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
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2
MAKE CAKE.
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3
Sift cake flour, mix splenda, flour, baking powder, baking soda and sugar together in a medium sized bowl on low speed until ingredients are blended.
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4
Add softened butter, mix on low speed about 2-3 minutes.
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5
Add egg whites, mix on low speed until incorporated, scrape sides of bowl, mix on medium high speed 1-2 minutes or until batter is light and well blended.
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6
Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
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7
Pour cake batter into prepared pans.
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8
Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
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9
Allow cake to cook in pans 10-15 minutes.
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10
Remove from pans and cool on wire racks until ready to Ice.
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11
PREPARE ICING.
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12
Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated.
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13
Add cream cheese, mix until lump free, about 1 minute.
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14
Scrape sides of bowl and add vanilla, mix well.
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15
ASSEMBLE CAKE.
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16
Slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers.
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17
Place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer.
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18
Top with 1/3 of the sliced strawberries.
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19
Repeat process until all layers are assembled.
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20
Ice cake.
