Strawberry Preserve Cake

Preheat oven to 350

Cake:

Line the bottom of 2 (9 or 8 inch) pans with parchment paper. Lightly coat each pan with Pam spray and set aside.

In a large bowl, mix flour, baking powder, salt and baking soda together; set aside.

In a large mixing bowl beat butter and sugar at med. speed with an electric mixer for about 4 minutes or until light and fluffy. Add preserves and then add eggs, one at a time, beating well after each addition. Scrape down sides of bowl and add vanilla and enough food coloring to achieve desired color. Reduce mixer speed to low and add flour mixture, alternately with buttermilk, ending with flour mixture. Divide batter equally with prepared pans and spread evenly.

Bake on the middle rack of oven for 25-30 minutes, or until toothpick comes out clean. Let cool completely on a wire rack.

Spread icing between layers and on top and sides of cake. Garnish with strawberries if desired.

Icing:

In a large mixing bowl beat cream cheese and butter at medium-high speed with an electric mixer for 2-3 minutes or until smooth. Add strawberry preserves and vanilla, beating until well combined. Add powder sugar, beating until smooth. If too runny add more powder sugar, if too thick add a touch of milk.