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Step 1: Shift and whisk the dry ingredients together. In the bowl of the stand mixer, sift together the flour, sugar, milk powder, baking powder, baking soda, and salt.
Step 2: Slowly add in the sliced butter, one piece at a time. Once all the butter is added slowly add in the oil. Once combined, the mixture will look very crumbly in texture, like wet sand.
Step 3: Whisk together wet ingredients. Whisk together the milk, sour cream, and vanilla extract. Slowly add the mixture to the dry ingredients. Whisk together the eggs. Slowly pour in half of the egg mixture, mixing until just incorporated. Scrape down the bowl and add the second half of the egg mixture.
Step 4: After mixing, the batter should look thick and smooth, with a creamy texture.
Step 5: Pour the cake batter into a lined 9 x 13 cake pan and then bake for 35 to 40 minutes. To check for doneness, insert a wooden skewer in the center of the cake. When done, it should come out clean with a few moist crumbs.
Step 6: Let the vanilla cake cool on a wire rack for 2 hours. It should like look like this fresh from the oven. Golden brown, with the edges pulling slightly away from the pan.
Step 7: Make the homemade strawberry cake filling. When making the filling, be sure to stir the mixture occasionally so it doesn't stick to the bottom of the pan.
Step 8: Make the cream cheese frosting. When making the frosting, first start on medium high speed. Beating at a high speed can break down the structure of the cream cheese.
Step 9: Spread a layer of strawberry jam. Start at ½ cup of filling adding more if desired. Be mindful not to add too much filling so the cream cheese won't slide off.
Step 10: Decorate. Dollop spoonfuls of strawberry filling on top of the frosting and swirl together with a wooden skewer. Top with sliced and whole strawberries then it is ready to serve!!