Strawberry-Raspberry Cream Cake

By far, my most favorite non chocolate dessert if we're only talking about desserts I make.  A few of my friends will request this if I am offering to make them a birthday cake :)  Even Eric will hope for leftovers on this one and he is a definitely not a dessert eater.  Delish :)

cake:
2 1/4 c all purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 c milk
2 tsp vanilla extract
1 1/2 sticks of unsalted butter, softened
1 1/2 c sugar
3 large eggs

filling:
1 lb strawberries, hulled and sliced
1/4 c sugar
6 oz fresh raspberries OR 1 c frozen raspberries, defrosted
1/4 c jam (strawberry, raspberry or any berry flavor)

frosting:
2 c heavy whipping cream
1/4 c sour cream
1/4 c confectioners' sugar
1 tsp vanilla

Preheat oven to 350 F.  Grease (with vegetable shortening) 2 (9-inch) round cake pans.  Line with waxed paper.  Grease paper and lightly flour pans.  Sift flour, baking powder and salt into a small bowl.  Combine milk and vanilla extract in a glass measuring cup.

In a large bowl, with an electric mixer on low speed, beat butter until creamy.  Gradually beat in sugar (a 1/2 c at a time).  With mixture on medium speed, beat butter mixture for 4 minutes.  Beat in eggs one at a time until well blended.

With mixer on low speed, beat in flour mixtures in thirds, alternating with milk mixture, just until blended.  Spoon batter into prepared pans and spread evenly.  Bake 30-35 minutes or until cake tester comes out clean.  Place cake pans on a wire rack, cool for 10 minutes.  Run a knife around sides and invert cakes onto rack to cool completely.

To make filling, combine strawberries and sugar in a bowl.  Add raspberries.  Let stand at least 15 minutes, stir occassionally.  Sugar should dissolve completely.

To make frosting, in a large bowl, with mixer on high speed, beat frosting ingredients until stiff.

To assemble, peel waxed paper off cake layers.  Using a large knife, gently make cake layers even and flat, cutting off excess.  Spread one cake layer with the jam.  Spoon  some of the berry mixture over the jam and spread evenly-keep 1/2 inch away from edge of the layer.  Spread evenly with frosting.  Top with second cake layer.  Frost cake evenly and serve with remaining berry mixture.