• Preheat the oven to 350F& Line the bottom of 2-9” cake pans with parchment paper and spray with baking spray.

To make the cake batter

• start by whisking the flour, baking powder, salt and baking soda in a medium sized bowl. Set aside. In a separate, large mixing bowl, whisk together the sugar, vegetable oil and melted butter until well combined.
• Add in the egg whites and whisk well.
• Next, whisk in the heavy cream, sour cream, milk, strawberry extract and vanilla.
• Add the flour mixture and mix just until combined.
• Divide the batter into the prepared cake pans.
• Place the pans into the oven to bake for 28 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs.
• Once baked, remove from the oven and place onto a cooling rack to cool completely.

To make the frosting

• place the powdered sugar, cream cheese, vanilla and salt into the bowl of a stand mixer fitted with a paddle attachment.
• Beat together on high speed for 2 minutes or until smooth and creamy.
• Transfer the mixture to a separate bowl.
• Place the heavy cream into the stand mixer bowl.
• Use a whisk attachment to whip the heavy cream on high speed for about 4 minutes or until stiff peaks have formed.
• Fold the cream cheese mixture into the whipped cream until combined and smooth.

For the strawberries

• simply mix the sliced strawberries, sugar and lemon juice together in a medium sized bowl and let set for a few minutes.

To assemble the cake

• place one cake layer onto a cake stand.
• Spoon half of the frosting onto the cake layer and spread to the edges.
• Top with half of the strawberry jelly then half of the strawberry slices.
• Place the second cake layer on top.
• Top with the remaining frosting, strawberry jelly and sliced strawberries.
• Slice and serve immediately.
• ENJOY!