STRAWBERRY JAM CAKE
I usually make this sweet strawberry jam cake for special days such as birthdays. It makes all family members the happiest at the moment.
Provided by shine moon
Categories Desserts Cakes Strawberry Cake Recipes
Time 2h
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 671.3 calories, Carbohydrate 89.5 g, Cholesterol 129.6 mg, Fat 34.6 g, Fiber 3.1 g, Protein 6 g, SaturatedFat 21.6 g, Sodium 265.4 mg, Sugar 52.7 g
BUTTERMILK STRAWBERRY SKILLET CAKE WITH STRAWBERRY WHIPPED CREAM AND JERRY'S SUGARED PECANS
Provided by Trisha Yearwood
Categories dessert
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the buttermilk strawberry skillet cake: Preheat the oven to 375 degrees F. Butter a 10-inch cast-iron skillet and dust with flour.
- Beat the butter and 3/4 cup of the sugar in a large bowl with an electric mixer on medium speed. Beat in the vanilla and egg. Whisk together the flour, baking powder, baking soda and salt in a medium bowl until combined. With the mixer running, add about a third of the flour mixture to the butter-sugar mixture, then add about half of the buttermilk. Continue adding the flour and buttermilk in this manner, ending with the flour, mixing just until the batter comes together.
- Pour the batter into the prepared skillet and smooth the top. Place the strawberries on top of the cake batter, pressing down gently. Sprinkle the remaining 2 teaspoons sugar over top. Bake until golden brown, 35 to 40 minutes. Let cool slightly.
- For the strawberry whipped cream: Place a mixing bowl and whisk attachment into the freezer 15 minutes prior to using.
- In the bowl of an electric mixer fitted with the cold whisk attachment, whip the cream until soft peaks form, 3 to 4 minutes. Add the jam and vanilla and continue whipping until stiff peaks form, about 2 minutes more. (If not using immediately, cover and refrigerate.)
- Serve the cake with the whipped cream and Jerry's Sugared Pecans.
- Preheat the oven to 350 degrees F.
- Line a large baking sheet with sides with aluminum foil. Pour the melted butter onto the lined sheet.
- In a large bowl, mix the sugar, cinnamon and egg whites. Add the pecan halves and toss until they are fully coated.
- Spread the pecans onto the prepared baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.
STRAWBERRY BUTTERMILK SKILLET SHORTCAKE
This scratch-made strawberry buttermilk cake is a family favorite. The recipe is over 100 years old, and I remember my grandma making it. We still carry on the family tradition by making this old-fashioned recipe each summer. -Claudia Lamascolo, Melbourne, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a 12-in. cast-iron or other ovenproof skillet. , For streusel topping, in a small bowl, mix flour, sugar, cinnamon and allspice; cut in butter until crumbly. Sprinkle over batter. Top with strawberries. Bake until center is puffed and edges are golden brown, 50-60 minutes. Serve warm with whipped cream.
Nutrition Facts : Calories 526 calories, Fat 27g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 418mg sodium, Carbohydrate 64g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY JAM CAKE
When I need a cake for a special occasion, this strawberry jam cake is my go-to recipe. Every year I make it for a cake raffle we have at work for Relay for Life. It has raised a lot of money for a very good cause. -Tammy Urbina, Warner Robins, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 706 calories, Fat 28g fat (17g saturated fat), Cholesterol 78mg cholesterol, Sodium 377mg sodium, Carbohydrate 110g carbohydrate (79g sugars, Fiber 1g fiber), Protein 7g protein.
OLD-FASHIONED STRAWBERRY JAM CAKE
This was my husband's great-grandmother's old-fashioned strawberry cake recipe. We enjoy eating it at Christmas. Make sure the humidity is low when making the filling. This makes a lot of filling. If I have extra filling, I drop it on waxed paper and we eat it like divinity.
Provided by UCMOM
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h35m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 998.9 calories, Carbohydrate 131.7 g, Cholesterol 150.3 mg, Fat 52.1 g, Fiber 4.2 g, Protein 9.3 g, SaturatedFat 22 g, Sodium 210.8 mg, Sugar 99.2 g
BUTTERMILK-STRAWBERRY JAM CAKE
This pretty cake was inspired by a jar of brown sugar-strawberry jam from Blackberry Farm (see Sources, page 377), a wonderful inn in the Tennessee mountains, and my grandmother's old jam cake recipe. The combination of sweet fruit preserves, soft cream, and tender yellow cake makes me think of it as one part strawberry shortcake and two parts English trifle, in sliceable form. When we make it at Foster's, we leave the sides unfrosted because it looks so homey when the frosting oozes from between the layers and down the sides of the cake. Note that the Buttermilk Crème Fraîche must be made at least two days ahead; if necessary, you can always substitute sour cream or store-bought crème fraîche.
Yield makes one 8- or 9-inch 3-layer cake / serves 10 to 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Lightly grease and flour three 8- or 9-inch cake pans. Have all the ingredients at room temperature before you begin.
- Cream the sugar and butter in a large bowl with an electric mixer until light and fluffy, about 3 minutes (see Know-how, page 315). Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition.
- Combine the flour, baking powder, baking soda, salt, and nutmeg in a separate bowl and stir to mix.
- Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk and beginning and ending with the flour mixture, stopping to scrape down the bowl several times and stirring just until all is incorporated. Do not overmix. Add the vanilla and stir to combine.
- Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until the cakes are golden brown and a wooden skewer inserted in the center comes out clean.
- Remove the cakes from the oven and let cool in the pans for about 10 minutes. Run a small knife around the edges of the pans before turning the cakes out onto baking racks to cool completely before frosting.
- Do not start the frosting until the cakes are completely cooled. Place the cream in a large bowl and beat to soft peaks with an electric mixer. Add the Buttermilk Crème Fraîche and sugar and continue to whip until the mixture forms stiff peaks.
- Once the cakes have cooled completely, use a long serrated knife to slice off the rounded top portion of each cake to make a flat, even surface. Discard the trimmings.
- Place one layer, cut side down, on a large plate or cake stand and spread evenly with a third of the jam. Top with a third of the frosting and spread evenly. Repeat with the second and third layers. Arrange the strawberries on top, slice, and serve.
- If not serving within 2 hours, store in the refrigerator; then remove the cake about 1 hour before serving and let come to room temperature.
- Combine the heavy cream, buttermilk, and sour cream in a pint glass jar. Screw the lid on the jar and shake to mix. Let sit in a cool, dark place for 2 days before refrigerating; the mixture will become thick. Crème fraîche will keep, refrigerated, for up to 2 weeks.
STRAWBERRY JAM CAKE
Make and share this Strawberry Jam Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h
Yield 1 Cake
Number Of Ingredients 12
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.
STRAWBERRY BUTTERMILK CAKE
Make and share this Strawberry Buttermilk Cake recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Greased and flour a 9-inch springform pan.
- Combine flour with baking powder, baking soda and salt.
- Beat butter and sugars together until fluffy, about 3 minutes. Add eggs and vanilla, beat well. At low speed, add flour mixture alternately with buttermilk, until just blended. Spoon batter prepared pan. Top with strawberries and sprinkle with extra turbinado sugar.
- Bake 30 to 40 minutes or until a pick inserted into center comes out clean. Let cool. Release sides of pan. Remove cake and place on a serving plate. Garnish with additional strawberries, if using.
Nutrition Facts : Calories 1979.9, Fat 82.7, SaturatedFat 48.2, Cholesterol 562.5, Sodium 3910.9, Carbohydrate 270.6, Fiber 9.4, Sugar 120.6, Protein 40.2
RHUBARB BUNDT CAKE
A swirl of rhubarb jam graces the center of this vanilla-y Bundt cake. This is one of those cakes that keeps well for several days, and may even taste better on the 2nd or 3rd day after baking.
Provided by Kim
Categories Rhubarb Recipes
Time 2h10m
Yield 12
Number Of Ingredients 15
Steps:
- Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
- Whisk flour, baking powder, salt, and baking soda together in a small bowl.
- Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
- Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
- Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 60.4 g, Cholesterol 68.1 mg, Fat 14 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.2 g, Sodium 300.2 mg
More about "buttermilk strawberry jam cake recipes"
STRAWBERRY BUTTERMILK CAKE RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
4.5/5 (52)Total Time 55 minsCategory DessertCalories 289 per serving
- In a large mixing bowl, cream together the butter and sugar for 3-4 minutes or until light and fully. Scrape down the sides of the bowl as needed.
BUTTERMILK CAKE WITH STRAWBERRY WHIPPED CREAM
From bakeoutsidethebox.blogspot.com
STRAWBERRY JAM CAKE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
GLAZED STRAWBERRY BUNDT CAKE - BUTTER WITH A …
From butterwithasideofbread.com
THE BEST STRAWBERRY SHORTCAKE - ONCE UPON A CHEF
From onceuponachef.com
BUTTERMILK VANILLA CAKE AND HOMEMADE STRAWBERRY …
From elciervo.co
STRAWBERRY BUTTERMILK CAKE - FUN AND FOOD CAFE
From funandfoodcafe.com
STRAWBERRY JAM CAKES - TEATIME MAGAZINE
From teatimemagazine.com
10 BEST STRAWBERRY JAM CAKE RECIPES | YUMMLY
From yummly.com
STRAWBERRY BUTTERMILK CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
STRAWBERRY BUTTERMILK CAKE | 12 TOMATOES
From 12tomatoes.com
STRAWBERRY JAM CAKE RECIPE WITH CREAM CHEESE FROSTING | RECIPE ...
From rachaelrayshow.com
STRAWBERRY BUTTERMILK LAYER CAKE RECIPE | MIX AND MATCH MAMA
From mixandmatchmama.com
OLD-FASHIONED STRAWBERRY LAYER CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
STRAWBERRY BUTTERMILK LAYER CAKE - COOK TIL DELICIOUS
From cooktildelicious.com
RECIPE VANILLA STRAWBERRY CAKE
From whereiscake.com
STRAWBERRY BUTTERMILK CAKE - SUGARLOVESPICES
From sugarlovespices.com
STRAWBERRY BUTTERMILK CAKE - VIRGINIA WILLIS
From virginiawillis.com
BUTTERMILK-STRAWBERRY JAM CAKE
From recipecircus.com
STRAWBERRY BUTTERMILK BUNDT CAKE | THE ENGLISH KITCHEN
From theenglishkitchen.co
STRAWBERRY JAM SPICE CAKE | THE BEST CAKE RECIPES
From thebestcakerecipes.com
BUTTERMILK AND STRAWBERRY JAM RECIPES (45) - SUPERCOOK
From supercook.com
STRAWBERRY BUTTERMILK CAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
LEMON STRAWBERRY JAM CAKE - IN BLOOM BAKERY
From inbloombakery.com
STRAWBERRY MASCARPONE BUTTERMILK LAYER CAKE - SWEET RECIPEAS
From sweetrecipeas.com
STRAWBERRY JAM CAKE - BUTTER & BAGGAGE
From butterandbaggage.com
VANILLA BUTTERMILK STRAWBERRIES AND CREAM CAKE, BEST STRAWBERRY CAKE
From partypinching.com
HOMEMADE STRAWBERRY CAKE WITH BUTTERMILK - DACHSHUND MOM
From dachshundmom.com
SIMPLE STRAWBERRY BUTTERMILK CAKE RECIPE WITH VIDEO | SWEET …
From sweetcayenne.com
STRAWBERRY BUTTERMILK CAKE - THE BAKER CHICK
From thebakerchick.com
WARM STRAWBERRY BUTTERMILK CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
10 BEST STRAWBERRY JAM CAKE RECIPES - YUMMLY
From yummly.com
EASY STRAWBERRY CAKE RECIPE - TASTE OF THE FRONTIER
From kleinworthco.com
STRAWBERRY CAKE (FROM SCRATCH) + VIDEO - COOKED BY JULIE
From cookedbyjulie.com
LEMON BUTTERMILK CAKE | KELLY NEIL
From kellyneil.com
BUTTERMILK BISCUITS WITH HOMEMADE STRAWBERRY JAM
From thehelpfulbaker.com
STRAWBERRY BUTTERMILK CAKE - AMY BAKES BREAD
From amybakesbread.com
ROASTED STRAWBERRY BUTTERMILK CAKE - JOY THE BAKER
From joythebaker.com
STRAWBERRY ROSE BUTTERMILK CAKE - THE LITTLE VINTAGE BAKING …
From thelittlevintagebakingcompany.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love