Strawberry Cream Cake

Cake: Heat oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line bottoms with waxed paper. Grease paper and flour pans, tapping out excess flour. Sift cake flour, baking powder, and salt into a small bowl. Combine milk and vanilla in a glass measuring cup.

In a bowl, with an electric mixer on low speed, beat butter until creamy. Gradually beat in sugar. With mixer on medium speed, beat butter mixture 4 minutes. Beat in eggs, 1 at a time, until well blended.

With mixer on low speed, beat in flour mixture in thirds, alternating with milk mixture, just until blended. Spoon batter into prepared pans and spread evenly. Bake 30 to 35 minutes, or until cake tester comes out clean. Place pans on wire rack and cool 10 minutes. Run a knife around sides and invert cakes onto rack to cool completely.

Filling: Combine strawberries and sugar in a large bowl. Let stand 15 minutes, stirring occasionally, until sugar dissolves and juices form. Gently stir in raspberries.

Frosting: In a large bowl, with mixer on high speed, beat frosting ingredients until stiff.

Peel waxed paper off cake layers. Spread one cake layer with 1/4 cup of the jam. Spoon 1 1/2 cups of the berry mixture over jam, spreading evenly. Spread with 3/4 cup of the frosting. Top with second cake layer. Spread with the remaining jam. Frost cake. Serve cake with the remaining berry mixture.