Homemade Strawberry Cake

1. Make the strawberry puree. Place the strawberries in a blender and blend until smooth. Pour into a small saucepan and simmer over medium heat for 10-15 minutes, stirring frequently. You should have roughly ½ cup of strawberry puree. Let cool completely before using.

2. Preheat oven to 350F. Line 3 8-inch round cake pans with a circle of parchment paper on the bottom. Spray the bottom and sides with nonstick spray.

3. Make the cake. In a large bowl, add butter, sugar, eggs, vanilla extract, yogurt, strawberry puree and the milk/lemon juice mixture. Add in a drop or two of red food coloring, if desired (as the cake bakes, the pink color fades. The small amount of red food coloring gives the cake a nice pink color when baked). Whisk to combine. Sift in the flour, baking powder, baking soda and salt. Whisk to combine.

4. Evenly divide cake batter among the 3 cake pans. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to fully cool.

5. Make the strawberry jam. In a medium saucepan, add strawberries, sugar and lemon juice. Cook over medium-high heat for 10 minutes, stirring frequently. Mash the strawberries as they cook. Allow the jam to completely cool.

6. Make the strawberry cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, using a hand mixer, beat the cream cheese and butter until light and fluffy. Add in the powdered sugar, and the strawberry jam. Beat until smooth and creamy.

7. Assemble. Place one cake layer on a serving plate or cardboard cake circle. Spread strawberry cream cheese frosting on top of cake layer. Spread a layer of strawberry jam over top of the frosting. Place 2^nd cake layer on top. Repeat with the frosting and jam. Place the last cake layer on top. Spread frosting over top and sides of cake. Add dollops of jam throughout the frosting and swirl the jam throughout the frosting. Serve and enjoy!