Best 8 Strawberry Jam Cake Recipes

STRAWBERRY JAM CAKE

Steps:

• Grease and flour three 9-in. round baking pans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans. , Bake at 350° 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., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, strawberries, extract and, if desired, food coloring; beat until smooth. , Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with strawberries if desired.

OLD-FASHIONED STRAWBERRY JAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Mix sugar, pecans, strawberry jam, butter, eggs, cinnamon, and nutmeg together in a bowl. Mix baking soda into buttermilk; add to the batter. Add flour a little at a time, mixing well, until combined.
• Pour batter evenly into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cakes cool, beat sugar and butter for filling together in a bowl with an electric mixer until creamy. Add heavy cream, raisins, and pecans. Transfer to a pot and bring to a boil. Do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
• Spread between and over the top of the cooled cake layers, letting excess drip down the sides.

STRAWBERRY JAM CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch round cake pans.
• Whisk flour, cinnamon, baking soda, nutmeg, and sea salt together in a bowl to distribute well.
• Stir jam and buttermilk together in another bowl.
• Cream sugar and butter together in a separate bowl until fluffy, about 5 minutes. Blend in the eggs, one at a time. Add the flour mixture in 2 parts, alternating with buttermilk and jam mixture in 2 parts. Divide batter between the prepared cake pans.
• Bake in the preheated oven until centers are slightly firm and a toothpick inserted into the centers comes out clean, about 40 minutes. Cool the cakes in their pans for 30 minutes; remove and let cool on a wire rack for 30 minutes more.
• Meanwhile, bring cream to a simmer over medium-low heat. Place chocolate chips in a bowl; pour hot cream on top. Let sit, without stirring, for 5 minutes. Stir in concentric circles until ganache is smooth. Let cool.
• Spread a thin layer of chocolate ganache on cooled cake layers; assemble and frost the top and sides. Sprinkle with toasted almonds.

STRAWBERRY JAM COFFEE CAKE

Steps:

• Beat cream cheese and butter at medium speed of an electric mixer until creamy; gradually add 3/4 cup sugar, beating well. Combine eggs, milk, and vanilla; add to the cream cheese mixture. Beat well.
• Combine the flour and next 3 ingredients; add to the cream cheese mixture, mixing at low speed until blended.
• Spoon half of the batter into a greased and floured 13x9x2 inch pan. Combine the strawberry preserves and lemon juice; spread over the batter in the pan. Dollop the remaining batter over the strawberry mixture.
• Combine the pecans and brown sugar; sprinkle over the batter in the pan.
• Bake at 350 degrees for 35 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 15 minutes before serving. Cut into squares to serve.

STRAWBERRY JAM CAKE WITH FRESH BERRY FROSTING

Steps:

• Preheat oven to 350°; spray three 9-inch round cake pans with nonstick baking spray with flour.
• In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla at medium speed with a mixer until fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• In a large bowl, combine flour and baking powder; sift.
• Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
• In a medium bowl, beat egg whites until soft peaks form.
• Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
• Gently fold into batter.
• Spoon batter into prepared pans, and bake for 18-20 minutes or until a pick inserted into the center comes out clean.
• Cool in pans for 10 minutes.
• Remove from pans, and cool completely on wire racks.
• While cake is cooling, make frosting-in a large bowl, beat butter, cream cheese, and strawberry extract at medium speed with a mixer until creamy.
• Add strawberries, beating until combined.
• Gradually beat in powdered sugar until combined.
• Spread strawberry jam between layers; spread frosting on top and sides of cake.
• Garnish with strawberries, if desired.
• Store cake, covered, in refrigerator up to 3 days.

STRAWBERRY JAM CAKE

Steps:

• Cream together the butter,sugar and eggs.
• Sift together all dry ingredients.
• Add to mixture,and stir until smooth.
• Add coffee,buttermilk and jam and mix well.
• Bake at 350 for 40 minutes.

O.D.'S STRAWBERRY JAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
• In a medium bowl, mix the flour, baking powder and salt. Set aside.
• In a large bowl, combine oil, eggs, sugar and milk. Beat until blended. Add flour mixture and beat until smooth. Fold in jam. Pour batter into 9x9 inch pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until toothpick inserted into center of cake comes out clean.

STRAWBERRY JAM COFFEE CAKE

Steps:

• Cream butter and sugar. Add eggs. Alternate yogurt with dry ingredients. Prepare 2 loaf pans. Top half of batter with jam, add rest of batter, top with chopped nuts. Bake at 180F for 40-45 minutes