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