1 pint of strawberries
Smuckers Low sugar strawberry jam
Duncan Hines French Vanilla Cake Mix
1/3 c veg. oil
1/4 heavy cream
4 cups powdered sugar
1/2 cup of butter
1 teaspoon vanilla
Go ahead and mix the cake mix according to the package directions, then throw in 1/4 cup strawberry jam.
The next part is up to you, you can do like I did and use a mixer to get the jam mixed into the batter or you could try to be artistic and just fold it into the batter. I just now thought of folding it in otherwise I would have tried this, but it may give a nice marbling effect.
Pour it into a greased 8 inch spring form pan and bake it for about 50-55 minutes at the temperature listed on the cake mix box.
Meanwhile, prepare the butter cream.
Beat the butter until it's light and airy, two minutes should be just fine.
Then, add your heavy cream and vanilla and beat those into the butter.
Add the sugar 2 cups at a time and beat on low.
Put the butter cream into the fridge until you're ready to frost the cake.
While the cake is cooling cut 6 or so strawberries in half, and then thinly slice the rest. I did not macerate my berries, I felt the cake was already sweet enough, but if you're a macerator then go ahead and macerate. Can you tell I like the word macerate?
OK, so once your cake is cool go ahead and cut it in half so you have two layers and set the top layer aside. Spread strawberry jam across the bottom layer, then spread about 1/2 cup of butter cream on top of that, then place some thinly sliced strawberries on top of that.
Put the top layer on top of the jam/butter cream/berries and then frost the entire cake. Stick some of the thinly sliced berries along the sides of the cake and then top the cake with the halved berries.