Instructions:
To Make the Cakes:
- Preheat the oven (325 for dark pans and 350 for light pans). In a large bowl or the bowl of a stand mixer cream the Kerrygold Unsalted Butter and sugar together on medium speed until smooth and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing after each addition to incorporate. Add the vanilla. Stir in the dry ingredients just until combined and fold in any unincorporated bits.
- Lightly grease mini muffin or cheesecake tins and fill each cup 2/3 of the way with batter.
- Bake in the preheated oven for about 15 minutes or until a toothpick inserted comes out clean.
- Allow to cool slightly in the pan and then carefully remove each cake to cool completely.
- When ready to frost and serve, use a paring knife to core out the center of each cake. Fill a piping bag with the jam and pipe jam into the center of each cake. Set aside while you prepare your topping.
- In a large bowl, use a hand mixer to cream together the cream cheese and sugar until smooth.
- Add the extract and salt. Slowly drizzle the cream into the bowl while the mixer is on and whip until stiff peaks form.
- Fill a piping bag with the topping and pipe on top of each cake, covering the jam filling completely.
- Top with quartered strawberries just before serving. Enjoy at a cool room temperature but store in the fridge.