Creamsicle Cake with Strawberries

photo by Epicurious

2 cups Flour

1 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Salt

3/4 cup Unsalted Butter, room temperature

1 cup plus 2 tablespoons Sugar

1 cup Sour Cream

1/4 cup Orange Juice

1 1/2 tsp. Grated Orange Peel

1 tsp. Vanilla Extract

2 large Eggs

2 12-oz baskets Strawberries, sliced

1/3 cup Strawberry Jam

Creme Fraiche

3 cups chilled whipping cream

3/4 cup chilled sour cream

3/4 cup powdered sugar

1 1/2 tsp. grated orange peel

3/4 tsp. vanilla extract

Preheat oven to 350 degrees. Butter and flour two 9" diameter cake pans with 2" high sides. Line bottom of pans with parchment paper. Sift first four ingredients and set aside. With electric mixer, beat butter and 1 cup sugar until well blended. Beat in sour cream, orange juice, orange peel and vanilla. Add eggs one at a time, beating after each addition. Add dry ingredients and beat until well blended. Divide batter between the two pans.

Bake cakes until lightly golden or toothpick comes out clean...about 28 minutes. Cool. 

Into a bowl, add strawberries, preserves and 2 tablespoons sugar. Toss. Stand at room temperature until juices form...about 2 hours. 

Place 1 cake layer flat side up on platter. Top with berry mixture in even layer. Spread 1 3/4 cup creme fraiche. Top with 2nd cake layer. Ice cake with remaining creme fraiche. Mound strawberries in center of cake for added touch.