- 6 oz butter, soft
- 1 3/4 cup granulated sugar
- 6 egg whites, room temperature
- 2 1/2 c flour (plus a little extra for the pan)
- 4 teaspoons baking powder
- 1 tsp salt
- 1 cup buttermilk
- 2 tsp vanilla
- 2 cups fresh or frozen strawberries
- 8.2 oz jar of Bonne Maman INTENSE Strawberry Fruit Spread
- 2 Tbsp sugar
- 1/2 c orange juice
- 2 envelopes unflavored gelatin (scant 2 Tbsp)
- 1 pint heavy cream
- 1 Tbsp sugar
Preheat the oven to 350 °F. Grease and flour a 9×13” pan. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Slowly add the egg whites. Whisk together the flour, baking powder, and salt. Separately combine the buttermilk and vanilla. Add the dries to the butter mixture alternating with the buttermilk and vanilla mixture. Spread the cake batter into the pan and bake for about 30-35 minutes or until the top is light brown and a toothpick comes out clean. Cool. While the cake cools, prepare the syrup.
Mix strawberries, Bonne Maman INTENSE Strawberry Fruit Spread, sugar, orange juice, and gelatin together in a small pot. Bring to a simmer and cook for a couple of minutes or until the strawberries start to break down. Strain out the strawberries (reserving the syrup) and crush with a fork or pulse in a food processor. Cool down to room temperature. Poke the cake all over with a chopstick or toothpick (hint: if you use a toothpick, wiggle it around to get a bigger hole). Pour the syrup over the cake gradually, allowing it to soak in. Top with crushed strawberries. Let the cake sit in the refrigerator for 3 hours to set up.
Whip the cream and the sugar to a medium peak and spread over the cake. Enjoy!