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1
Preheat the oven to 350 F. Grease three 8-inch round cake pans with butter or nonstick cooking spray.
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2
Pour the Vanilla Cake batter into the prepared pans and bake as directed.
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3
While the cake is baking and cooling, prepare the Vanilla Icing, if you have not already done so.
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4
Set it aside.
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5
If necessary, trim the top of each cake layer with a serrated knife to make it even and flat.
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6
Starting with the bottom layer, use an offset spatula to spread a thin layer of strawberry jam across the top of the cake.
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7
Take a scoop of Vanilla Icing and spread it across the top of the jam, adding more as necessary until it makes a layer about 1/2 inch thick (see Icing a Cake, page 14).
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8
Center another layer of cake on top of the first layer and gently press it into the icing below.
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9
Repeat the process of spreading the jam and then the icing.
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10
(Note: You might not use a full 1/2 cup of jam.)
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11
Place the last layer of cake on top, gently pressing it into the icing, and then finish icing it with the crumb coat and final coat.
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12
Arrange the diced strawberries in a ring around the top edges of the cake.
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13
Serve the cake immediately, or keep refrigerated for up to 3 days.
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14
Bring the cake to room temperature for about 1 hour before serving.