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Strawberry Jam Cake with Strawberry Frosting Recipe

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4.3 from 12 reviews

A delightful Strawberry Jam Cake topped with creamy Strawberry Frosting, featuring a moist vanilla cake infused with a homemade strawberry filling and finished with luscious cream cheese and strawberry frosting. Perfect for serving as a refreshing and flavorful dessert or celebration treat.

Ingredients

Cake

  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk (full fat, room temp)
  • 3 eggs (room temp)
  • 3 egg yolks (room temp)
  • 1 ½ teaspoons vanilla extract

Strawberry Jam Filling

  • 1 lb strawberries (chopped)
  • ¼ cup sugar
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 1 ½ teaspoons cornstarch
  • ¼ cup water

Strawberry Frosting

  • 8 ounces cream cheese (room temp)
  • 8 tablespoons butter (room temp)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons mashed strawberries (from about ½ cup fresh strawberries)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk together vegetable oil, buttermilk, eggs, egg yolks, and vanilla extract until smooth.
  4. Combine and Bake: Add the wet ingredients to the dry ingredients and gently mix by hand just until the flour is combined. Pour the batter into the prepared pan and bake for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top is light golden brown.
  5. Make Strawberry Jam Filling: While the cake is baking, combine chopped strawberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil, then reduce heat to low and simmer for about 10 minutes until mixture thickens.
  6. Thicken Jam: In a small bowl, whisk together water and cornstarch until smooth, then add to the strawberry mixture. Bring to a boil again and cook for 3 minutes to allow the cornstarch to thicken the jam. Remove from heat and mash the strawberries to create a fairly smooth consistency without large chunks.
  7. Cool Cake and Add Jam: Remove cake from oven and let cool on a wire rack for about 5 minutes. Use the handle of a wooden spoon to poke large holes evenly throughout the cake. While still warm, spread the strawberry jam over the cake, letting it seep into the holes. Allow the cake to cool completely on the counter, then refrigerate for about one hour to let the jam set.
  8. Prepare Strawberry Frosting: In a large bowl, beat the butter and cream cheese together with a hand mixer until smooth and creamy. Add powdered sugar and vanilla extract, then continue beating until the frosting is fluffy.
  9. Mix in Strawberry Puree: Chop about ½ cup fresh strawberries and mash them into a smooth puree using a potato masher, immersion blender, or food processor to obtain approximately 2 tablespoons of mashed strawberries. Fold the mashed strawberries into the frosting mixture until well combined.
  10. Frost the Cake: Spread the strawberry frosting evenly over the cooled and jam-filled cake. Refrigerate the cake until the frosting is set, about 30 minutes to 1 hour.

Notes

  • For best texture, ensure eggs and buttermilk are at room temperature before mixing.
  • Do not overmix the batter to keep the cake tender.
  • When poking holes in the cake, be gentle to avoid breaking the cake apart.
  • The strawberry jam and frosting can be made ahead and refrigerated for convenience.
  • If fresh strawberries are not available, frozen berries can be used, thawed and drained.
  • This cake is best served chilled or at room temperature after chilling.

Find it online: https://bitezly.com/strawberry-jam-cake-with-strawberry-frosting-recipe/