VANILLA BUTTER CAKE

1/2 cup butter, softened

1/3 cup granulated sugar
4 eggs
4 tsp vanilla extract
1 pkg (2-layer size) yellow cake mix
1/4 tsp baking powder
1 cup milk
1 carton (16-oz) prepared whipped white frosting
1/2 cup strawberry preserves
3 large fresh strawberries for garnish, if desired
Sugar sprinkles for garnish, if desired

Preheat oven to 350 degrees.

Grease and flower 2 9-inch round baking pans; set aside.

In mixer bowl cream the butter and sugar until light and fluffy.  Add the eggs, vanilla extract, cake mix, baking powder, and milk.  Beat on medium speed of electric mixer for 1 minute.  Scrape down the sides of the bowl then beat for 2 more minutes.  Spoon the batter into the prepared cake pans.

Bake at 350 degrees for 30 to 33 minutes or until a wooden toothpick inserted in centers comes out clean.  Cool in pans on wire racks for 15 minutes.  Turn cakes out of pans, right side up, onto wire racks to cool completely.

Place one layer on cake plate and spread with a thin layer of the icing then the preserves. Top with the remaining layer.  Frost the top and sides of the cake with the remaining frosting.

Decorate by placing the fresh berries in the center of the cake.  Gently press the sugar sprinkles to the sides of the cake, if desired.

Options:  Use raspberry preserves and fresh raspberries to decorate.  Use orange marmalade instead of the preserves and top with well drained and dried mandarin oranges, or use your imagination to please your taste.

File photo for reference only