• 4 1/2 cups cake flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1 cup + 2 tablespoons butter room temperature
  • 2 cups granulated sugar
  • 4 eggs + 1 egg white
  • 3/4 cup sour cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange extract optional
  • 3/4 cup + 6 tablespoons milk

Strawberry Frosting

  • 3 cups heavy cream
  • 1 8 ounce package cream cheese, softened
  • 2 teaspoons vanilla extract
  • 3/4 cup granulated sugar
  • 2-3 pints strawberries finely chopped (= about 2 cups chopped strawberries)



1.Preheat oven to 325 degrees. Prepare 3, 9-inch round cake pans by spraying liberally with non-stick cooking spray.
2. Sift together cake flour, leaven and salt during a medium bowl and put aside .
3. during a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and blend well until combined.
4. Stir in soured cream , vanilla and optional orange extract, and blend well until combined.
5. Scrape the edges of the bowl and add half the flour mixture. Stir until fully incorporated. Scrape the edges of the bowl again and stir within the milk.
6. Add the remaining flour, and stir until the flour is fully incorporated. Scrape the edges and bottom of the bowl and provides it one last stir.
7. Divide the batter into 3 prepared, round baking pans.
8. Bake in 325 degree oven for about 35 minutes. Cakes are done when tops spring back with a light-weight touch, or a toothpick inserted into the middle of the cake comes out clean. Allow to chill completely before turning over onto a plate or baking rack.


1.In your stand mixer with the whisk attachment, (or with a hand-held mixer) beat the cream until stiff peaks are formed. Set aside, preferably within the fridge. (If you’ve got two bowls for your stand mixer, leave it within the bowl, if not, transfer to a different bowl before placing within the fridge). *NOTE – use a relaxing bowl and paddle to assist keep the cream cool.
2. Fit the paddle attachment on your mixer and beat cheese on high until light and fluffy, scraping the edges a few of times. Add the vanilla and sugar and beat on medium until fully incorporated.
3. Stir in chopped strawberries on low speed. Remove the bowl from the mixer. Gently fold within the topping with a spatula until well combined.


1. Place the main layer of cake on a serving plate and frost as much as possible with strawberry frosting . Repeat with subsequent two layers, then frost the edges with an offset spatula (the long and thin kind). Smooth top and sides until even, then top with sliced strawberries for garnish, if desired.