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1
Preheat oven to 350u00b0; spray three 9-inch round cake pans with nonstick baking spray with flour.
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2
In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla at medium speed with a mixer until fluffy.
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3
Add egg yolks, one at a time, beating well after each addition.
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4
In a large bowl, combine flour and baking powder; sift.
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5
Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
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6
In a medium bowl, beat egg whites until soft peaks form.
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7
Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
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8
Gently fold into batter.
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9
Spoon batter into prepared pans, and bake for 18-20 minutes or until a pick inserted into the center comes out clean.
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10
Cool in pans for 10 minutes.
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11
Remove from pans, and cool completely on wire racks.
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12
While cake is cooling, make frosting-in a large bowl, beat butter, cream cheese, and strawberry extract at medium speed with a mixer until creamy.
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13
Add strawberries, beating until combined.
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14
Gradually beat in powdered sugar until combined.
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15
Spread strawberry jam between layers; spread frosting on top and sides of cake.
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16
Garnish with strawberries, if desired.
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17
Store cake, covered, in refrigerator up to 3 days.
