Strawberry cake with cream cheese icing

Cake⁠⁠

4 1/2 cups all-purpose flour⁠⁠

3 tsp baking powder⁠⁠

1/4 tsp salt⁠⁠

1 cup + 2 tbsp room temperature butter⁠⁠

2 cups sugar⁠⁠

4 eggs + 1 egg white⁠⁠

3/4 cup sour cream⁠⁠

1 tbsp vanilla⁠⁠

1 tbsp orange extract (optional)⁠⁠

3/4 cup + 6 tbsp milk⁠⁠

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Frosting⁠⁠

3 cups heavy cream⁠⁠

1 8oz package cream cheese, softened⁠⁠

2 tsp vanilla⁠⁠

3/4 cup sugar⁠⁠

2-3 pints strawberries finely chopped (about 2 cups chopped) ⁠⁠

Cake⁠⁠

1. Preheat oven to 325F. Prepare 3, 9-inch round cake pans. ⁠⁠

2. Sift together flour, baking powder, and salt in a medium mixing bowl, set aside.⁠

3. Beat butter and sugar together until smooth and fluffy. Slowly add eggs and mix well until combined.⁠⁠

4. Stir in sour cream, vanilla and optional orange extract. ⁠⁠

5. Add half of the flour mixture. Stir until fully incorporated. Stir in milk.⁠⁠

6. Add the remaining flour, and stir until fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.⁠⁠

7. Divide the batter into pans and bake at 325F for about 35 minutes. Allow to cool completely before turning over onto baking rack.⁠⁠

Frosting⁠⁠

1. Beat heavy cream until stiff peaks form. Set aside, preferably in the fridge. ⁠⁠

2. Beat cream cheese on high until light and fluffy, scraping the sides a couple of times. Add vanilla and sugar and beat on medium until fully incorporated.⁠⁠

3. Stir in chopped strawberries on low speed. ⁠⁠

4. Gently fold in the whipped cream with a spatula until well combined.⁠⁠

Assembly⁠⁠

1. Place the first cake layer on your serving platter and frost just the top with the strawberry frosting (about 1/2” or so thick).⁠⁠

2. Repeat with the next two layers, then frost the sides. Smooth top and sides until even, then top with sliced strawberries for garnish, if desired.