Light & Fluffy Paula Deen Strawberry Cake: Secrets to Strawberry Bliss!

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour the cake pans.
2. Puree fresh strawberries in a blender; set aside.
3. In a bowl, combine flour, baking powder, baking soda, and salt; whisk to blend.
4. In a separate bowl, cream the butter and granulated sugar until light and fluffy.
5. Add eggs one at a time, mixing well after each addition; then add vanilla extract.
6. Alternate adding the buttermilk and dry mixture to the butter mixture, starting and ending with the dry ingredients.
7. Fold in the strawberry puree gently until just combined.
8. Divide the batter between the pans; smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean.
9. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Whip the cream until stiff peaks form. In another bowl, beat cream cheese until smooth, then gradually add powdered sugar and vanilla. Fold in the whipped cream.
11. Layer cakes with frosting in between; frost the top and sides.
12. Garnish with fresh strawberries; chill if desired before serving.