Connie posted 02-10-99
STRAWBERRY RIBBON CAKE
1 cup butter
2 cups sugar
4 eggs
1 tea. vanilla
1/2 tea. almond extract
3 cups cake flour, sifted
2 1/2 tea. baking powder
1/2 tea. salt
2/3 cup milk
1/8 teas. red food coloring
Cream butter, gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating until very light.
Add flavorings.
Sift dry ingredients together. Add to creamed mixture alternately with milk, mixing only until blended.
Spoon half the batter into greased and floured 8 inch cake pan. Add food coloring to remaining batter, spoon into another 8 inch cake pan.
Bake at 350 degrees for 35 minutes or until done. Cool. Split each layer.
Assemble cake with Strawberry Buttercream Frosting, alternating pink and yellow layers. Frost sides and top of cake.
STRAWBERRY BUTTERCREAM FROSTING
1 (3 oz.) pkg. cream cheese
1/4 cup butter
1/3 cup mashed fresh strawberries
1 (1 lb.) pkg. powdered sugar
Cream the cream cheese and butter until light. Add strawberries, beat until smooth. Blend in 2 cups powdered
sugar. Measure 1 1/2 cups frosting to use as filling. Beat remaining sugar into reserved frosting; frost sides and top
of cake.