Strawberry Jam Cake

This is a fun cake to serve for tea or a special occasion.

Cake:
1 cup butter, softened
1¾ cups Monk Fruit Sweetener with Erythritol (Granular)
5 large egg whites, room temperature
2 cups puréed strawberries
½ cup sour cream
1 tsp. pure strawberry extract
3 cups cake flour
2½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. sea salt

Frosting:
1 (8 oz) pkg cream cheese, softened
¼ cup butter, softened
3¼ cups Monk Fruit Sweetener with Erythritol (Powdered)
¼ cup puréed strawberries
½ tsp. pure strawberry extract
red food colouring, optional
1 cup seedless strawberry jam, divided

Garnish:
sliced fresh strawberries

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour three 9" round baking pans; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans.

Bake until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For the Frosting:
In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, strawberries, extract and, if desired, food colouring; beat until smooth.

Place bottom cake layer on a serving plate; top with ½ cup jam and ½ cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Garnish with sliced strawberries if desired.

Makes 12 servings.

Nutritional Information:
1 slice: 706 calories, 28g fat (17g saturated fat), 78mg cholesterol, 377mg sodium, 110g carbohydrate (79g sugars, 1g fiber), 7g protein.