Strawberry Lemonade Cake

Directions

1. Preheat oven to 350 F. Beat butter at medium speed with mixer until creamy; gradually add sugar, beating until light an fluffy.

2. Add each yolk, one at a time, beating until blended after each addition. Stir together flour and next two ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended.

3. Stir in zest, lemon extract, and juice. 

4. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir in 1/3 of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 9-inch cake pans that have been sprayed with nonstick spray. 

5. Bake at 350 F for 16-20 minutes or until toothpick comes out clean. Cool in pans for 10 minutes, then remove pans to wire racks and allow to cool. 

6. For frosting, beat cream cheese, 1/4 c Southern Roots Sisters Strawberry Lemonade Jam, and 1/3 c sugar with an electric mixer until smooth. Add strawberries and beat until blended. 

7. Beat heavy cream and lemon juice at medium speed until foamy; increase speed to medium-high and slowly add remaining 1/3 c sugar. Beat until stiff peaks form. Fold half of mixture into cream cheese mixture, then fold in remaining half. Use immediately.

8. To layer, place 1 cake layer on a serving platter, then spread with 1/4c or more to your liking with Strawberry Lemonade Jam, leaving a 1/2 inch border around the edges. 

9. Spoon 1 c strawberry frosting into a zip top bag and snip 1 corner of bag to make a small piping hole. Pipe a ring of frosting around cake layer to create a border so jam cannot leak out. Top with second and third layers repeating process. Top with last layer and spread remaining strawberry frosting on top and sides of cake. Enjoy!