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Strawberry Jam Cake

Total Time

Prep: 35 min. Bake: 25 min. + cooling

Makes

12 servings

Every year I make this special strawberry jam cake for the Relay for Life cake raffle. It has raised lots of money for a good cause. —Tammy Urbina, Warner Robins, Georgia
Strawberry Jam Cake Recipe photo by Taste of Home

Ingredients

  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 5 large egg whites, room temperature
  • 2 cups pureed strawberries
  • 1/2 cup sour cream
  • 1 teaspoon strawberry extract, optional
  • 3 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 6 cups confectioners' sugar
  • 1/4 cup pureed strawberries
  • 1/2 teaspoon strawberry extract, optional
  • 1 to 3 drops red food coloring, optional
  • 1/2 cup seedless strawberry jam, divided
  • Halved or sliced fresh strawberries, optional

Directions

  1. Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in the strawberries, sour cream and, if desired, extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans.
  3. Bake until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, strawberries and, if desired, the extract and red food coloring; beat until smooth.
  5. Place bottom cake layer on a serving plate; top with 1/4 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and side of cake. Garnish with strawberries if desired.

Strawberry Jam Cake Tips

Can you make this cake with freezer jam or strawberry preserves instead?

If you have homemade jam or preserves in your cupboard, you can substitute it for the jam in this strawberry jam cake. Use just enough to coat the cake layer; too much and your next layer may go sliding. For more ways to use up a strawberry harvest, try these strawberry desserts to swoon over.

How do you store strawberry jam cake?

Keep strawberry jam cake in the refrigerator for up to 4-5 days, stored in a cake container or cake dome. Gently press a piece of plastic wrap up against slices and any exposed cake to keep it from drying out. You can also freeze your cake (frosted or unfrosted) for up to 3 months.

How can you replace cake flour in strawberry jam cake?

If a recipe calls for cake flour, you can swap in all-purpose if you’re in a pinch. Using cake flour will make a difference in the end product, though. And who doesn’t want lighter, airier cakes? Grab a box and use it in all these recipes with cake flour.

Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester

Nutrition Facts

1 piece: 783 calories, 28g fat (17g saturated fat), 72mg cholesterol, 416mg sodium, 130g carbohydrate (99g sugars, 1g fiber), 6g protein.

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