Strawberry Jam Cake Recipe
Moist and Buttery with Swirls of Strawberries and Strawberry Jam, this easy-to-make Strawberry Coffee Cake will become a brunch staple. But why stop with breakfast or brunch? Skip the coffee and serve this Strawberry Jam Cake for dessert or as an after-school snack!
With abundant fresh strawberries in the market and Strawberry Rhubarb Jam in my pantry, I have been searching for ways to incorporate them into my baking lately. Enter this Strawberry Jam Cake!
And talk about accommodating! Serve it with a cup of coffee and you will have strawberry coffee cake. Skip the coffee, swap a cup of milk or a glass of dessert wine, and have Strawberry Jam Cake!
And this Jam Cake comes together quickly! You only need 20 minutes to get this Strawberry Coffee Cake into the oven. Then, fifty to sixty minutes later, you have a delicious buttery treat swirled with strawberries and strawberry jam. Can you say, “Another slice, please?”
Featured Comment
“Made this today and it’s so good! Already imagining making it with peaches or blueberries or rhubarb. Wondering if leftovers need to be refrigerated and if this cake freezes well. Thanks for sharing this recipe!”
DJ
Table of Contents
Why You Will Love This Strawberry Jam Cake
Seasonal flavors: The strawberry jam cake recipe takes advantage of seasonal strawberries, which are juicy, sweet, and flavorful. Fresh fruit always adds a delicious touch to baked goods.
Easy to make: This recipe is simple and easy to follow, making it perfect for bakers of all skill levels. With step-by-step instructions, you can create a tasty dessert without any hassle.
Unique twist: The strawberry jam cake is a creative take on a traditional cake, incorporating strawberry jam both in the batter and as a filling. This adds a delightful fruity flavor and moistness to the cake.
Crowd-pleaser: This cake is perfect for serving at gatherings or events. It is visually appealing and delicious, and the combination of flavors and textures will make your guests return for seconds.
Customizable: The recipe is flexible and allows for adjustments based on personal preferences. You can use your favorite brand of strawberry jam or even substitute it with another fruit jam if desired. Additionally, you can choose your preferred frosting or glaze to pair with the cake.
All-occasion dessert: The strawberry jam cake is suitable for various occasions, including birthdays, picnics, and potlucks. It can be dressed up or down, depending on the event.
Nut-free: This jam cake recipe is nut-free, making it a great option for those with nut allergies or sensitivities.
Frequently Asked Questions
I used a bundt pan for this jam cake, but if you don’t have one, feel free to substitute a tube pan. The rule of thumb is that you can substitute a tube pan for a bundt pan. But if the recipe specifically calls for a tube pan, don’t swap a bundt pan in its place. Light, baked treats (think Angel Food Cake) rely on the feet on the bottom and the straight and uncoated sides of the pan for success.
Start checking to see if your cake is finished 5 minutes before it is supposed to be done. So, check your Strawberry Jam Cake around the 50-minute mark. Also, know your oven temperature. An independent thermometer will let you know if your oven is running hot.
Don’t overmix or undermix; mix until your batter is just combined. Use the appropriate pan, in this case, a tube pan or a bundt pan. Measure carefully; too much flour can result in a dry cake.
How to Cream Sugar and Butter for the Best Baking Results
This Strawberry Jam Cake recipe asks you to ‘cream your butter and sugar until light and fluffy.’ But what does that mean and how do you achieve ‘light and fluffy?’
Correctly creaming butter and sugar creates air pockets in your batter. Those air pockets expand when heated, helping your baked goods rise and creating a light and fluffy treat.
It’s a simple process that requires a few important elements.
Have Your Butter At Room Temperature
Your butter must be at room temperature, around 65°. Unfortunately, it is hard to rush that process. We’ve all tried microwaving the butter or placing a stick near a warmed stove because we forgot to put it out in time for it to come to room pressure. Unfortunately, both processes melt the butter unevenly: the microwave from the inside out and the oven from the outside.
If you must rush the process, the best way is to pour boiling water into a metal bowl or pot, dump the water out, and then place the pot over the stick of butter. But the best way is to plan accordingly and leave your butter on the counter for an hour before you need it. Butter at room temperature will slightly indent when pushed with your finger. If you can push your finger all the way through the butter, it is too soft.
Butter that is too soft/warm won’t be able to hold the air pockets, and butter that is too cold won’t blend adequately.
my kitchen workhorse
- 7-quart capacity
- 10 speeds range from very slow stirring to very high beating.
- Makes up to 14 dozen cookies or 8 lb. of dough.
- Works with all KitchenAid attachments.
Blend for the Appropriate Amount of Time
Creaming butter and sugar is a bit like the Goldilocks of the baking world…too little, and your mixture will feel sandy. Too much and the fat in the butter will separate from the solids, resulting in a greasy batter. Your well-creamed mix will be moist and light, and the sugar will nearly dissolve. You’ll barely feel any grit when you rub it between your fingers. It will be pale yellow and will have expanded its volume. Plan on 2-3 minutes on medium speed to cream your butter and sugar. Scraping down the sides of the bowl is also important to ensure all the butter and sugar are adequately creamed together.
How to Store this Strawberry Jam Cake
Properly storing a cake such as Strawberry Jam Cake is crucial for maintaining its freshness and texture. Here are some tips for storing this type of cake:
Short-term Storage (1-2 Days)
- Room Temperature: If you plan to eat the cake within a day or two and your kitchen isn’t too warm, you can store the cake under a cake dome or in an airtight container on the countertop. Ensure the cake is kept away from direct sunlight or heat sources to prevent the jam and frosting from melting.
Longer-term Storage (Up to a Week)
- Refrigeration: The fridge is your best bet for storing the cake a bit longer. Place the cake in an airtight container to prevent it from absorbing any odors. Before serving, let the cake sit at room temperature for an hour or so to ensure it’s not too firm from the cold, as refrigeration can slightly alter the cake’s texture, making it denser.
Freezing (Up to 3 Months)
- Freezing: If you have leftovers or want to save the cake for a later date, freezing is a great option. To freeze, wrap the cake slices or the entire cake (without any soft icing or decorations that won’t freeze well) tightly in plastic wrap, then again in foil to prevent freezer burn. Place it in an airtight container or a heavy-duty freezer bag. To defrost, leave it in the refrigerator overnight, then bring it to room temperature on the counter to ensure it softens evenly.
Additional Tips
- Avoid Moisture: Make sure the cake is completely cool before storing it. Any warmth can lead to condensation inside the container, making the cake soggy.
- Serving: When ready to serve, if the cake has been refrigerated or frozen, consider gently reheating slices in the microwave for a few seconds to revive that fresh-baked taste and texture.
Each method has benefits depending on how long you need to store the cake and personal preference regarding texture and taste.
Strawberry Jam Cake
Ingredients
- 3/4 cup unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 3 eggs at room temperature see note
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups sour cream
- 6 ounces strawberry jam
- 1 cup diced strawberries approximately 8 fresh
Instructions
- Preheat oven to 350F°.
- Combine butter and sugar in a bowl, creaming until light and fluffy (approximately 2-3 minutes on medium-high speed)
- Add eggs, one at a time, beating well after each addition
- Stir in vanilla
- Combine flour, baking soda, baking powder, and salt
- Add flour mixture to the creamed mixture alternately with the sour cream, mixing after each addition until just combined
- Combine jam and strawberries in a separate bowl.
- Grease and flour your bundt pan
- Spoon 1/3 of batter into the bundt pan, spreading out evenly.
- Dollop half of the strawberry mixture. Try to keep it in the middle of the batter, away from the sides of the pan, if possible. This will just make the cake look neater when you take it out of the pan. (Do as I say, not as I do! 😉)
- Repeat these two layers and finish with a layer of batter. Smooth the batter out.
- Bake for 55-60 minutes. Start testing at 50 minutes with a cake tester or skewer.
- Let stand for 10 minutes on a rack before turning over to remove from pan.
Notes
Nutrition
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Hi, Lynn!
I am looking forward to trying this recipe for the next family gathering at the end of the month. Your tips for creaming butter are great. I have been baking a long time and things like this are something that I just know. But I have a cousin who has recently become more interested in cooking and baking and gets frustrated when my standard answer to her question “How do you know it’s right/ready?” is “I just know.” (The latest was in adding additional flour to bread dough.) She takes notes and so responds “But how am I going to write that down?” I think she needs to subscribe to Nourish and Nestle.
Good Morning my friend! How are things in Pennsylvania?
Oh, I do think your family will love this cake. My daughter sliced off a good 30% of the cake to take back to Philly with her. And thanks for the input about the creaming! I am trying to remind myself that not everyone knows the same things. I’d love to have your cousin subscribe to our little family! Send her my way!
Have a wonderful weekend and enjoy your family gathering.
Hugs,
Lynn
Not only was this so very moist, but gorgeous and easy to make as well! Thanks for an awesome cake recipe!
Lynn,
Made this today and it’s so good! Already imagining making it with peaches or blueberries or rhubarb. Wondering if leftovers need to be refrigerated and if this cake freezes well. Thanks for sharing this recipe!
Good Morning DJ,
I am thrilled that you enjoy the Strawberry Jam Cake as much as we did. And the good news is that it freezes very well! I froze our leftovers for a good month before I took it to our children. And you are right, it will be so good with any jam that needs to be used up.
Thank you so much for taking the time to share your review! Makes my heart sing! 🎶
Hugs, Lynn