Strawberry Jam Cake is so simple and delicious. Buttery and sweet, this pink strawberry cake with cream cheese frosting will soon be a family favorite.
With spring right around the corner, I’m focusing on all things spring-focused strawberry treats like my strawberry galette, and my favorite strawberry jam muffins. I also like to make pressed juices, salads, and my favorite egg cups. Other things, not related to food – make sure to update your medicine cabinet or first aid kit, update your skin care routine and clean out your pantry.
This cake tastes like Spring. It’s sweet, buttery and always puts me in a joyful mood.
A delicious cake to bake for Easter or anytime really!
Here’s what you’ll need for your the cake
- Strawberry jam
- Freeze dried or dehydrated strawberries (I ordered these)
- Greek yogurt or sour cream
- eggs
- vanilla extract
- all-purpose flour
- buttermilk
- baking powder
- salt
For the frosting you’ll need:
- cream cheese
- milk
- vanilla
- powdered sugar
- natural food color or add more freeze dried strawberries
Extras:
You’ll need bowls, mixer, cake pan and a food processor for the freeze dried strawberries.
Instructions:
- Using your small food processor, blend the strawberries in to a powder.
- In a bowl, make you batter by mixing the wet ingredients with the dry. Using a hand mixer, blend the butter, milk, eggs, vanilla, yogurt, and sugar. Mix in the jam. I use a good quality jam with chunks of strawberries.
- Add in the dry ingredients and then the warm buttermilk.
- Bake for about 30 minutes. Allow to cool while you make the frosting.
For the frosting whip the cream cheese with sugar. Add the natural food coloring, vanilla and then add in the milk until the frosting reaches your desired consistency.
Add red sprinkles and dried flowers for a pretty spring touch!
So buttery with just the right amount of sweetness, I know you’ll love this cake as much as I do!
Bake this cake for your family or for a spring soiree!
Watch me bake this cake! REEL
Strawberry Jam Cake
A delicious Spring cake that would be perfect to serve on Easter Sunday.
Ingredients
- 2 cps all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup strawberry jam
- 1/2 sour cream
- 1/2 cup buttermilk, room temperature
- 1 large eggs
- 2/3 cup freeze dried strawberries*
- 3 1/2 tsp baking powder
- 1/2 cup butter melted and cooled (one stick)
- 1/4 cup maple syrup
- 8 ounces cream cheese
- 2 tsp vanilla plus 1 tsp for the frosting
- 4 cups powdered sugar or enough to reach desired consistency
- 3 or more cups sifted powdered sugar
Instructions
- Preheat the oven to 350 degrees F.
- Line a 8 by 8 inch baking pan with parchment paper.
- In a medium size bowl, add flour, baking powder and salt. Whisk to combine
- Use your food processor and dehydrated strawberries to make a strawberry powder.
- In a separate bowl, beat butter, sugar, and maple syrup for about 2 minutes.
- Add jam, buttermilk and egg. Stir until combined.
- Add dry ingredients, stir until smooth.
- Pour cake batter into prepared baking pan. Bake at 350 degrees for about 45-50 or until toothpick inserted in center comes out clean.
- Remove from oven and allow to cool for about 20-30 minutes prior to removing.
- Transfer to a wire rack and allow to cool completely before frosting.
- Make frosting while cake cools.
- In a medium size bowl, beat cream cheese and butter. Add vanilla. Beat until mixed in. Gradually add powdered sugar and whip until desired consistency. Add 3 or 4 drops of natural food coloring. Continue to whip. If you'd like a thinner frosting, add 2 tsp milk.
- Top swirls of strawberry jam and serve with fresh strawberries.
Notes
I purchased my freeze dried strawberries on line. You can try omitting if you don't want to purchase. For the food coloring, I found a natural version here :)
