Strawberry Cake (Charleston)

Strawberry cake, topped with strawberry cream cheese frosting, is a favourite soul food dessert; this delicious version comes from Bertha's Kitchen.

16 Tbsp. unsalted butter, softened
3 cups all-purpose flour, unbleached
1 Tbsp. baking powder
½ tsp. sea salt
1 cup milk
½ cup strawberry jam, seedless
3 Tbsp. red food colouring (optional)
2 cups Monk Fruit Sweetener with Erythritol (Granular)
1 cup Canola oil
1 tsp. pure vanilla extract
3 eggs
8 oz. cream cheese, softened
1 (1 lb) box Monk Fruit Sweetener with Erythritol (Powdered), sifted
1 tsp. pure strawberry extract

Heat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour two 9" round cake pans; set aside.

Whisk together flour, baking powder and salt in a medium bowl; set aside. Whisk together milk, jam and 2 Tbsp. food coloring in a small bowl; set aside. Beat together sugar, oil, vanilla, and eggs in a mixer on medium-high speed until pale and smooth, 2-3 minutes.

In 3 additions, alternately add dry and wet ingredients to sugar mixture, beginning and ending with dry; mix until combined. Divide batter between prepared pans and smooth tops; bake until a toothpick inserted in the middle of cakes comes out clean, about 40 minutes. Let cool 15 minutes, unmold, then cool completely.

In a large bowl, beat butter and cream cheese on high speed of a mixer until smooth and fluffy, 1-2 minutes. Add remaining food colouring, confectioners' sugar and strawberry extract; beat until smooth.

Place one cake upside down on a cake stand and spread 13 frosting over top. Cover with second cake, top side up; frost top and sides of cakes with remaining frosting; refrigerate for 1 hour before serving. Serve at room temperature.

Makes 10 servings.