1. Make the Strawberry Puree: In a small saucepan, bring the 2 cups of pureed strawberries to a boil over medium heat.

Reduce the heat to low.

Simmer, uncovered, for 20-25 minutes, or until the puree is reduced to ¾ cup. Stir occasionally to prevent sticking or burning.

Transfer the reduced strawberry puree to a shallow container.

Refrigerate until chilled. This concentrated puree will be used in both the cake and the frosting.

2. Prepare the Pans and Oven:

Preheat the oven to 350°F (175°C).

Line the bottoms of two greased 9-inch round baking pans with parchment paper. Grease and flour the pans, or use baking spray with flour.

3. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, 5-7 minutes. This incorporates air into the mixture, resulting in a lighter cake.  

4. Add Egg Whites and Extract:

Gradually beat in the room-temperature egg whites.

Add the strawberry extract (if using) and mix until well combined.

5. Mix in Sour Cream: Mix in the sour cream until just combined.

6. Combine Dry Ingredients: In a separate bowl, combine the cake flour, baking powder, baking soda, and salt.

7. Alternate Adding Dry Ingredients and Strawberry Puree:

Gradually add the dry ingredients to the creamed mixture, alternating with ½ cup of the reduced strawberry puree. Begin and end with the dry ingredients.

Mix until just combined after each addition. Be careful not to overmix the batter.

8. Bake the Cake Layers: Transfer the batter to the prepared pans, dividing it evenly.

Bake in the preheated oven until a toothpick inserted in the center of each cake layer comes out clean, 30-33 minutes.

9. Cool the Cake Layers:

Cool the cakes in the pans for 10 minutes before removing them from the pans to wire racks.

Remove the parchment paper.

Cool the cake layers completely.

10. Make the Frosting:

While the cakes are cooling, make the frosting.

In a large bowl, beat the softened cream cheese and softened butter together until fluffy.

Beat in the confectioners’ sugar, ¼ cup of the reduced strawberry puree, and, if desired, the strawberry extract and red food coloring.

Beat until the frosting is smooth and creamy.

11. Assemble the Cake: Place the bottom cake layer on a serving plate.

Top with the strawberry jam (spreading it evenly) and then 1 cup of the frosting.

Top with the remaining cake layer.

Spread the remaining frosting over the top and sides of the cake.

12. Garnish and Serve:

Garnish the cake with halved or sliced fresh strawberries, if desired.

Serve and enjoy your beautiful and delicious Strawberry Cake!