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.
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
STRAWBERRY JAM TINY TOAST™ CAKES
These tiny, jam-stuffed cupcakes are topped with frosting and strawberry-flavored toast cereal.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
- Make cake batter as directed on box. Fill muffin cups three-fourths full (about 1 heaping tablespoon each).
- Bake 10 to 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
- Slowly spin end of round handle of wooden spoon back and forth, making deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom. Clean off end of spoon with paper towel as needed.
- Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 1/4-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
- Frost cupcakes; garnish each with cereal pieces and sprinkles.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 8 g, TransFat 0 g
STRAWBERRY JAM-FILLED FRENCH TOAST
Take a break from regular bread with this delicious French toast that's filled with strawberry jam - ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In small bowl, mix cream cheese, 1 tablespoon powdered sugar and the orange peel until well blended. Spread 4 slices of the bread evenly with cream cheese mixture.
- Spread 2 teaspoons preserves on each remaining slice of bread. Top each with 1 bread slice spread with cream cheese, making 4 sandwiches.
- In shallow bowl or pie pan, mix egg product, milk and vanilla until well blended.
- Heat 10-inch nonstick skillet or griddle over medium heat or to 375°F. Dip each sandwich into egg mixture, turning to coat both sides. Cook in hot skillet 3 to 4 minutes on each side until golden brown. Sprinkle each sandwich with powdered sugar.
Nutrition Facts : Calories 250, Carbohydrate 46 g, Cholesterol 0 mg, Fiber 2 g, Protein 12 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 11 g, TransFat 0 g
TINY STRAWBERRY SHORTCAKES
The cream biscuits for these miniature desserts are super easy to make. We love how the strawberry jam gives the fresh fruit an extra pop.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 30 mini shortcakes
Number Of Ingredients 10
Steps:
- Position an oven rack at the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar.
- Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.
- Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.)
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
INDIVIDUAL STRAWBERRY-JAM CAKES
Travel back to spring with these strawberry-filled individual cakes. The batter is poured into a six-cup muffin tin and baked, then glazed with a simple confectioners' sugar icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Makes 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter a standard 6-cup muffin tin; set aside. In a medium bowl, beat butter, granulated sugar, and zest until light and fluffy. Beat in egg yolks one at a time until creamy; set aside. Into a small bowl, sift together flour, baking powder, and salt. Add flour mixture and milk in alternating batches to butter mixture; set aside.
- In a clean bowl, whisk egg whites to soft peaks; fold into batter. Divide half of batter among muffin cups. Make an indentation in the middle of each; fill with 1 tablespoon jam. Top with remaining batter.
- Bake until a cake tester inserted in top cake layer comes out clean, about 30 minutes. Unmold cakes, and transfer them to a wire rack to cool. In a small bowl, whisk together confectioners' sugar and juice. Place rack over parchment paper; drizzle cakes with glaze.
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