Strawberry Cream Cake

This was dessert when my book club recently discussed “The Dirty Life” by Kristen Kimball.  Local frozen strawberries made the cream filling yummy.
 
Strawberry Cream Cake
based on Raspberry-Cream Layer Cake from Everyday Food
 
for the cake:
1 cup unsalted butter, room temperature
1 ¾ cup sugar
4 large eggs, plus 2 large egg yolks
1 T vanilla extract
3 cups cake flour, spooned and leveled
1 T baking powder
½ t fine salt
1 ½ cups buttermilk, divided
 
Preheat oven to 350 degrees.  Spray two 9-inch round cake pans with cooking spray for baking.
 
Using an electric mixer beat butter and sugar on high until light and fluffy, 6 minutes.  Beat in 4 eggs plus two yolks, one at a time, until combined.  Beat in vanilla extract. 
 
In another large bowl which together flour, baking powder, and salt.
 
Mix 1/3 of flour mixture into butter mixture, then ¾ cup buttermilk, another 1/3 of flour mixture, another ¾ cup of buttermilk and then remaining 1/3 flour mixture.  Beat until just combined.
 
Divide batter evenly between the pans.  Bake until golden, about 30 minutes.  Let cakes cook in pans for 10 minutes.  Then remove cake and cool completely on wire racks.
 
for the cream filling:
2 cups strawberries
3 T confectioner’s sugar
2 cups cold heavy cream
 
In a large bowl mash strawberries.
 
Using an electric mixer beat sugar and cream on high until peaks form, about 1 minute.  With a rubber spatula gently fold strawberries into whipped cream. 
 
Place a layer of cake on serving dish.  Spread with strawberry cream leave ¼-inch border.  Top with the other cake layer.  Finish top with remaining strawberry cream.  Serve immediately.