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 PRESERVE CAKE
Make and share this Strawberry Preserve Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line the bottoms of 2 (9-inch) cake pans with parchment paper. Lightly coat each pan with baking spray; set aside.
- In a large bowl, sift flour, baking powder, salt, and baking soda together; set aside.
- In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add preserves and then add eggs, one at a time, beating well after each addition. Scrape down sides of bowl and add vanilla extract and enough food coloring to achieve desired color.
- Reduce mixer speed to low and add flour mixture, alternately with buttermilk, ending with flour mixture. Divide batter equally between prepared pans and spread evenly.
- Bake on the middle rack of oven for 25 to 30 minutes, or until a tester inserted in the center of each cake layer comes out clean. Let cool completely on a wire rack.
- In a large mixing bowl, beat cream cheese and butter at medium-high speed with an electric mixer for 2 to 3 minutes, or until smooth. Add strawberry preserves and vanilla, beating until well combined. Add confectioners' sugar and salt, beating until smooth.
- Spread Strawberry Cream-Cheese Icing between layers and on top and sides of cake. Garnish with strawberries, if desired.
Nutrition Facts : Calories 763.7, Fat 35.5, SaturatedFat 21.8, Cholesterol 162.9, Sodium 431.9, Carbohydrate 106.8, Fiber 0.8, Sugar 77.9, Protein 6.6
STRAWBERRY JAM CAKE
Slightly spicy and very luscious, this cake comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and grease/flour two 9" round cake pans.
- Whip egg whites to stiff peaks; set aside.
- Cream butter; add sugar gradually and beat until light and fluffy.
- Beat egg yolks and add to batter.
- Add spices to coffee; add jam and stir into batter.
- Add soda to sour cream.
- Add to batter alternatively with the flour.
- Fold in stiffly beaten egg whites.
- Pour into prepared pans and bake for about 30 minutes or until cakes test done.
- Frost with your favorite frosting.
Nutrition Facts : Calories 400.8, Fat 17.7, SaturatedFat 10.7, Cholesterol 95.3, Sodium 246.1, Carbohydrate 56.3, Fiber 1, Sugar 26.3, Protein 4.4
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
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- Preheat the oven to 350 degrees F and spray a 9-inch round cake pan with non-stick cooking spray and lightly flour to prevent the cake from sticking. Set aside. Using a blender or food processor, blend/pulse together the strawberry preserves and buttermilk until it is creamy and smooth. Set aside. In a small mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until combined. Set aside.
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