Strawberries and Cream Cake

Directions

• Preheat the oven to 350 degrees. For a 3 layer cake, spray each cake pan with nonstick spray, place a parchment paper round on the bottom, spray with more non stick spray and then sprinkle flour over. Move flour around to coat the pan. Set pans aside.
• In a medium size bowl, whisk together the 2 ¼ cups flour, baking soda, and salt. Set aside.
• In a stand mixer, add the butter and sugar. Mix on medium high speed for 2-3 minutes until mixture is light and fluffy.
• Scrape the sides of the bowl, then add one egg at a time, mixing briefly after each addition. Add the vanilla with the last egg and mix again. Scrape the sides of the bowl.
• Alternate the flour mixture and the sour cream, adding a little of each at a time and mixing on low speed after each addition. Careful not to overmix.
• Add the diced strawberries to a medium bowl and sprinkle ¼ cup flour over top and mix to coat the strawberries.
• Add the strawberries to the batter and using a spatula or wooden spoon, fold the strawberries in.
• Divide dough evenly among the 3 pans. Bake for 35-40 minutes. Every oven is different so watch carefully towards the end. A toothpick inserted into the middle should come out clean.
• Remove the cakes from the oven and let cool in the pans for about 20 minutes. Then flip cakes out onto a cooling rack or parchment paper.
• Cream Cheese Frosting: In a stand mixer, mix the butter and cream cheese together on medium high speed until smooth.
• Add the powdered sugar, one cup at a time and mix on low speed until combined. Add the salt, vanilla, and heavy cream and mix again until smooth.
• Once cakes are cooled, assemble and frost the cakes. Enjoy!