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Strawberry Jam Cake With Fresh Berry Frosting

The scent of strawberries baking always takes me back to my grandmother’s kitchen. She had this old, floral-patterned cake stand, and every summer it held a towering creation of strawberry jam cake, slathered in a pale pink frosting dotted with fresh berries. The sweetness of the cake, the slight tartness of the berries – it was summer on a plate, and every bite was a reminder of her warmth and love. I’ve tried to recreate that magic ever since, and this recipe comes pretty darn close.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 18-20 minutes
Total Time: 2 hours
Servings: 12
Yield: 1 cake
Dietary Type: Not Gluten-Free

Ingredients

1 cup butter, softened
2 cups sugar, divided
1 tablespoon vanilla extract
4 large eggs, separated
4 cups cake flour
4 teaspoons baking powder
1 1⁄4 cups milk
1⁄2 cup strawberry jam

Fresh Berry Frosting

1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon strawberry extract
1⁄2 cup finely chopped fresh strawberries
6 cups powdered sugar
Fresh strawberries, for garnish

Equipment Needed

Three 9-inch round cake pans
Nonstick baking spray with flour
Large mixing bowls
Electric mixer (handheld or stand mixer)
Sifter
Wire racks

Instructions

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. A nonstick baking spray with flour works best to ensure the cakes release cleanly.
In a large bowl, cream together 1 cup of softened butter, 1 1/2 cups of sugar, and 1 tablespoon of vanilla extract. Use an electric mixer on medium speed and beat until the mixture is light and fluffy. This usually takes about 3-5 minutes.
Separate the eggs. Add the egg yolks to the butter mixture, one at a time, beating well after each addition. Ensure each yolk is fully incorporated before adding the next.
In a separate large bowl, combine the 4 cups of cake flour and 4 teaspoons of baking powder. Sift the flour and baking powder together. This step is important for creating a light and airy cake. Sifting ensures that the baking powder is evenly distributed throughout the flour and that there are no lumps.
Gradually add the dry ingredients (flour mixture) to the wet ingredients (butter mixture) alternately with 1 1/4 cups of milk, beginning and ending with the flour mixture. Beat just until combined after each addition. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough cake.
In a clean, medium bowl, beat the egg whites until soft peaks form. This is easiest with an electric mixer. Soft peaks are when the whites form peaks that gently curl over when the beaters are lifted.
Gradually add the remaining 1/2 cup of sugar to the egg whites, beating until stiff peaks form. Stiff peaks are when the whites form peaks that stand straight up when the beaters are lifted.
Gently fold the beaten egg whites into the cake batter. Be careful not to deflate the egg whites, as this will affect the texture of the cake. Use a spatula to gently fold the whites in, lifting the batter from the bottom of the bowl and folding it over the whites.
Divide the batter evenly among the prepared cake pans.
Bake for 18-20 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so check the cakes after 18 minutes.
Cool the cakes in the pans for 10 minutes before inverting them onto wire racks to cool completely. Make sure the cakes are completely cool before frosting.
While the cake is cooling, prepare the frosting. In a large bowl, beat together 1 cup of softened butter, 1 (3 ounce) package of softened cream cheese, and 1 teaspoon of strawberry extract at medium speed with a mixer until creamy.
Add 1/2 cup of finely chopped fresh strawberries to the frosting, beating until combined.
Gradually beat in 6 cups of powdered sugar until the frosting is smooth and creamy. You may need to add a little milk or cream if the frosting is too thick.
Once the cakes have cooled completely, spread 1/2 cup of strawberry jam between the layers.
Spread the frosting on top and sides of the cake.
Garnish with fresh strawberries, if desired.
Store the cake, covered, in the refrigerator for up to 3 days.

Expert Tips & Tricks

For an extra burst of strawberry flavor, try soaking the cooled cake layers with a strawberry syrup before frosting. You can make a simple syrup by simmering equal parts water and sugar until the sugar dissolves, then stirring in a few tablespoons of strawberry puree.
If you don’t have cake flour, you can make your own by measuring out 1 cup of all-purpose flour, removing 2 tablespoons of the flour, and then adding 2 tablespoons of cornstarch. Sift together well.
To ensure even baking, use oven thermometers. Ovens can be unreliable, and knowing the actual temperature is crucial.
If the frosting is too sweet, add a pinch of salt or a squeeze of lemon juice to balance the flavors.

Serving & Storage Suggestions

Serve the strawberry jam cake chilled or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for longer storage; wrap the cake tightly in plastic wrap and then in foil, and it will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	921.2 kcal	N/A
Calories from Fat	324 g	35%
Total Fat	36.1 g	55%
Saturated Fat	22 g	109%
Cholesterol	154.7 mg	51%
Sodium	458.6 mg	19%
Total Carbohydrate	144.1 g	48%
Dietary Fiber	1.1 g	4%
Sugars	101.8 g	407%
Protein	7.5 g	15%

Variations & Substitutions

For a gluten-free version, substitute the cake flour with a gluten-free flour blend. You may also need to add a binder, such as xanthan gum, to help hold the cake together.
Experiment with different fruit jams. Raspberry, blackberry, or even peach jam would be delicious substitutes for the strawberry jam.
Add lemon zest to the cake batter for a bright, citrusy flavor.
Use a different extract in the frosting, such as almond or vanilla.
For a dairy-free frosting, use a vegan butter alternative and a dairy-free cream cheese alternative.

FAQs (Frequently Asked Questions)

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day or two in advance and store them tightly wrapped at room temperature or in the refrigerator. Frost the cake on the day you plan to serve it.

Q: Why is it important to sift the flour and baking powder?
A: Sifting ensures that the baking powder is evenly distributed throughout the flour and that there are no lumps. This will help the cake rise properly and have a light and airy texture.

Q: Can I use frozen strawberries in the frosting?
A: While fresh strawberries are best, you can use frozen strawberries if necessary. Be sure to thaw them completely and drain off any excess liquid before chopping and adding them to the frosting.

Q: How can I prevent the cake from sticking to the pans?
A: Grease and flour the cake pans well. Alternatively, use a nonstick baking spray with flour. You can also line the bottom of the pans with parchment paper.

Q: The frosting is too thick. What can I do?
A: Add a tablespoon or two of milk or cream to the frosting and beat until it reaches the desired consistency. Add the liquid gradually to avoid making the frosting too thin.

Final Thoughts

This Strawberry Jam Cake with Fresh Berry Frosting is more than just a dessert; it’s a celebration of summer flavors and cherished memories. I encourage you to give this recipe a try and create your own sweet moments. Don’t be afraid to experiment with different variations and substitutions to make it your own. And, most importantly, share it with loved ones and savor every delicious bite. Let me know how your cake turns out!

Strawberry Jam Cake With Fresh Berry Frosting Recipe