1 tablespoon Orange liqueur or 1 teaspoon vanilla extract
2 pounds fresh strawberries
Fresh mint to garnish
Confectioners Sugar for dusting
Preheat oven to 325 degrees F.
Line the bottom of two 9 inch cake pans with wax paper. Butter the bottom and sides of the pans.
In a large bowl cream together butter, brown sugar and white sugar.
Beat together the five eggs and add to the butter mixture. Mix well.
In a separate bowl sift together flour, baking soda, cinnamon and salt.
Alternate adding one third of the dry mix and one third of the sour cream into the butter mixture blending just until incorporated.
Once dry mix and sour cream have been added, stir in Stonewall Kitchen Strawberry Jam.
Bake for 40 minutes or until done. Cake will spring back when touched in the center. Cool cakes in the pan on a wire rack approximately 15-20 minutes then remove cakes from pans and allow to cool completely.
In a cold bowl combine whipping cream, confectioners’ sugar and orange
liqueur. Beat until cream forms soft peaks.
Soften the mascarpone cheese then stir in 1/2 to 3/4 cups of the whipped cream. Chill.
Set aside three strawberries of similar shape and size. Slice remainder of strawberries. Chill strawberries until ready to use.
Slice each cooled cake in half horizontally. Place first slice onto a platter.
Spread 1/4 of the whipped cream filling onto the top of the cake then top with one third of the sliced strawberries. Repeat with the next two layers.
Place the last layer on the cake and dust with confectioners’ sugar. Spread remaining ¼ of the whipped cream filling onto the top layer and garnish with the three reserved strawberries and fresh mint.