{"id":337255,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/strawberry-jam-cake\/"},"modified":"2024-04-10T16:33:20","modified_gmt":"2024-04-10T21:33:20","slug":"strawberry-jam-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-jam-cake\/","title":{"rendered":"Strawberry Cake"},"content":{"rendered":"<p>Can&#8217;t get enough of fresh berry flavor in your desserts? It&#8217;s high time you try our strawberry cake recipe. Full of fresh strawberries and strawberry jam, the whole thing is pretty in pink and utterly delicious!<\/p>\n<p>To create as much strawberry flavor as possible, we start with freshly pureed strawberries and reduce them on the stovetop. Then we add this ultra-concentrated, flavor-packed mixture to the strawberry cake batter <em>and <\/em>the cream cheese frosting. This incorporates real strawberry flavor into all levels of the cake. It also turns the cake and frosting a delightfully pink hue with flecks of strawberry throughout.<\/p>\n<p>We enjoy this strawberry cake during the spring and summer months when we can get our hands on the most flavorful berries the season has to offer. But if a hankering for strawberry cake strikes and you can&#8217;t get in-season berries, you can use frozen in a pinch. Just be sure to let them thaw first. Better yet, <a href=\"https:\/\/www.tasteofhome.com\/article\/freezing-fresh-picked-strawberries\/\" data-name=\"www.tasteofhome.com\/article\/freezing-fresh-picked-strawberries\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">freeze strawberries<\/a> and use them later, either in this strawberry cake recipe or in one of our other swoon-worthy <a href=\"https:\/\/www.tasteofhome.com\/collection\/strawberry-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/strawberry-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">strawberry desserts<\/a>.<\/p>\n<h2>Ingredients for Strawberry Cake<\/h2>\n<ul>\n<li><strong>Butter: <\/strong>We use unsalted butter in our strawberry cake recipe to add flavor and moisture. Don&#8217;t forget to let your butter to come to room temperature so it creams well with the sugar. <em>(Psst: <\/em>Learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to soften butter<\/a> quickly.)<\/li>\n<li><strong>Sugar: <\/strong>Granulated sugar adds just the right amount of sweetness and tenderness to our strawberry cake. Creaming the sugar and softened butter together at the beginning of the recipe creates a light and fluffy crumb structure.<\/li>\n<li><strong>Egg whites: <\/strong>We use only the egg whites in this recipe to help bind ingredients together while keeping the texture of the cake nice and light. We recommend separating the eggs while cold but using room-temperature whites for the cake. And if you&#8217;re new to separating eggs, don&#8217;t worry! We have easy tips <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-name=\"www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">to separate egg whites from yolks<\/a>.<\/li>\n<li><strong>Strawberries: <\/strong>Fresh strawberries make this cake flavorful and delicious. We found that 20 ounces (or 1-1\/4 pounds) of de-stemmed strawberries was about the right amount to get 2 cups of strawberry puree. Here&#8217;s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-store-strawberries\/\" data-name=\"www.tasteofhome.com\/article\/how-to-store-strawberries\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to store strawberries<\/a> to keep them extra fresh before baking.<\/li>\n<li><strong>Cake flour: <\/strong>Cake flour makes this strawberry cake extra soft and tender. For the best results, be sure to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">measure flour correctly<\/a>.<\/li>\n<li><strong>Baking powder and baking soda: <\/strong>A combination of <a href=\"https:\/\/www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-name=\"www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">baking powder and baking soda<\/a> gives this cake just the right amount of lift.<\/li>\n<li><strong>Cream cheese: <\/strong>We use cream cheese for the base of our ultra-creamy frosting, which pairs perfectly with sweet strawberries. Be sure to use full-fat cream cheese sold in blocks (not the tubs) to get the best texture and flavor. Like the eggs and butter, you want the cream cheese to be at room temperature so it blends better.<\/li>\n<li><strong>Confectioners&#8217; sugar: <\/strong>Confectioners&#8217; sugar lightens and sweetens the cream cheese frosting. Sifting it first helps with any clumps.<\/li>\n<li><strong>Strawberry jam: <\/strong>We double up on strawberry flavor by adding a layer of sweet strawberry jam between layers of tender strawberry cake. Try our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-and-easy-strawberry-jam\/\" data-name=\"www.tasteofhome.com\/recipes\/quick-and-easy-strawberry-jam\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">quick and easy strawberry jam<\/a> recipe if you want to make your own, or just use your favorite store-bought brand.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the strawberry reduction<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1979028\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVS24_92780_MF_03_28_1.jpg?fit=700%2C1024\" alt=\"Making strawberry puree\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small saucepan, bring the strawberry puree to a boil over medium heat. Reduce the heat, and simmer, uncovered, for 20 to 25 minutes or until reduced to 3\/4 cup, stirring occasionally. Transfer to a shallow heatproof container, and place in the refrigerator until chilled.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Fresh strawberries can be blended to a puree using a large food processor or blender. A potato masher works, too!<\/p>\n<h3>Step 2: Cream the butter and sugar<\/h3>\n<p>Preheat the oven to 350\u00b0F. Grease two 9-inch round cake pans, and line the bottom of each with parchment. In a large bowl, cream the butter and sugar on high speed until light and fluffy, five to seven minutes.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Not sure how to prep your cake pans? Here&#8217;s our no-fail guide on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-grease-a-cake-pan-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-grease-a-cake-pan-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to grease and line cake pans<\/a>. P.S. Greasing the pan <em>and<\/em> the paper ensures the cake releases easily from the pan and the paper when you pull it off.<\/p>\n<h3>Step 3: Beat in the wet ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1979029\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVS24_92780_MF_03_28_2.jpg?fit=700%2C1024\" alt=\"Creaming Butter and Sugar\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Beat in the egg whites and, if desired, strawberry extract. Next, beat in the sour cream.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>If you can&#8217;t find strawberry extract, feel free to use an equal amount of vanilla extract instead.<\/p>\n<h3>Step 4: Add the dry ingredients<\/h3>\n<p>In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>To avoid overmixing your cake batter (which can lead to a tough cake), keep the mixer on low speed, and stop mixing when the ingredients are just combined.<\/p>\n<h3>Step 5: Stir in some of the strawberry reduction<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1979030\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVS24_92780_MF_03_28_3.jpg?fit=700%2C1024\" alt=\"Beating eggs and strawberry extract\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Stir in 1\/2 cup of the reduced strawberry mixture until evenly combined.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1979031\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVS24_92780_MF_03_28_4.jpg?fit=700%2C1024\" alt=\"Spreading cake batter in two cake pans \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Divide the batter evenly between the prepared cake pans.<\/p>\n<h3>Step 6: Bake the cake layers<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1979032\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVS24_92780_MF_03_28_5.jpg?fit=700%2C1024\" alt=\"Checking the baked cake with inserting toothpick\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Bake the cakes for 30 to 33 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow to cool for 10 minutes before removing the cakes from their pans and transferring to wire racks. Remove the parchment, and allow to cool completely.<\/p>\n<h3>Step 7: Make the frosting<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1979033\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVS24_92780_MF_03_28_6.jpg?fit=700%2C1024\" alt=\"Making Strawberry cream cheese frosting\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Beat the cream cheese and butter together in a large bowl until combined and fluffy. Beat in the confectioner&#8217;s sugar, 1\/4 cup reduced strawberry mixture and, if desired, strawberry extract and red food coloring. Beat until smooth.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Like the cake, if you don&#8217;t have strawberry extract on hand, feel free to use an equal amount of vanilla extract in the frosting. Red food coloring will enhance the pink hues, but it will be just as pretty without it.<\/p>\n<h3>Step 8: Stack and frost the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1979034\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVS24_92780_MF_03_28_7.jpg?fit=700%2C1024\" alt=\"Spreading frosting on cake \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Place the bottom cake layer on a cake stand or serving plate; top with strawberry jam and 1 cup frosting.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1979035\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVS24_92780_MF_03_28_8.jpg?fit=700%2C1024\" alt=\"Spreading the frosting on the side of cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Stack the remaining cake layer on top, then spread the remaining frosting over the top and sides of the cake. Garnish with fresh strawberries if desired.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1979026\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVP24_92780_MF_03_28_1.jpg?fit=700%2C1024\" alt=\"Strawberry Cake garnished with strawberries and served \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p><em>Editor&#8217;s Tip: <\/em>To keep your serving plate neat and tidy while frosting your cake, place strips of parchment just under the edges of the bottom cake layer. Then, when you&#8217;re done frosting, slide the parchment out from under the cake. Voila! A clean serving plate.<\/p>\n<h2>Strawberry Cake Variations<\/h2>\n<ul>\n<li><strong>Make cupcakes instead: <\/strong>This cake batter can easily be transformed into delicious strawberry cupcakes! To keep the same amount of strawberry flavor, try filling each baked and cooled cupcake with strawberry jam, then topping with strawberry cream cheese frosting and garnishing with more fresh strawberries. You can also try out this recipe for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/strawberry-cupcakes-with-whipped-cream-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/strawberry-cupcakes-with-whipped-cream-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">strawberry cupcakes with whipped cream frosting<\/a>.<\/li>\n<li><strong>Use strawberry freezer jam or preserves: <\/strong>Have some <a href=\"https:\/\/www.tasteofhome.com\/recipes\/strawberry-freezer-jam\/\" data-name=\"www.tasteofhome.com\/recipes\/strawberry-freezer-jam\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">strawberry freezer jam<\/a> or strawberry preserves left from last season? Either could be used in place of the strawberry jam in this recipe. For a smoother jam without chunks of fruit, thin it out or push it through a sieve.<\/li>\n<li><strong>Switch up your jam: <\/strong>Instead of strawberry, feel free to be adventurous and try out a different flavor altogether. Apricot, orange, fig, raspberry, blueberry and blackberry are all great alternatives.<\/li>\n<li><strong>Try a different frosting: <\/strong>Instead of a cream cheese frosting, try a <a href=\"https:\/\/www.tasteofhome.com\/article\/strawberry-buttercream-frosting\/\" data-name=\"www.tasteofhome.com\/article\/strawberry-buttercream-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">strawberry buttercream frosting<\/a>, or perhaps a <a href=\"https:\/\/www.tasteofhome.com\/article\/the-easy-chocolate-frosting-recipe-you-need-to-know\/\" data-name=\"www.tasteofhome.com\/article\/the-easy-chocolate-frosting-recipe-you-need-to-know\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chocolate frosting<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/vanilla-cake-with-vanilla-buttercream-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/vanilla-cake-with-vanilla-buttercream-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vanilla buttercream frosting<\/a> for another change of pace. You can&#8217;t go wrong with any favorite frosting. It&#8217;s baker&#8217;s choice!<\/li>\n<\/ul>\n<h2>How to Store Strawberry Cake<\/h2>\n<p>Because of the cream cheese frosting, you need to store leftover strawberry cake in an airtight container in the refrigerator for up to four to five days. Gently press a piece of storage wrap up against any exposed cake to keep it from drying out.<\/p>\n<h2>Can you freeze strawberry cake?<\/h2>\n<p>Yes, you can freeze unfrosted cake layers or a stacked frosted cake for up to three months. Simply follow our instructions on <a href=\"https:\/\/www.tasteofhome.com\/article\/properly-storing-cakes\/\" data-name=\"www.tasteofhome.com\/article\/properly-storing-cakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to freeze cake<\/a>.<\/p>\n<h2>Can you make this strawberry cake ahead of time?<\/h2>\n<p>There are a few ways you can break up this recipe to make the cake ahead of time. The reduced strawberry mixture can be prepared one to three days in advance and stored, covered, in the refrigerator. Let it come to room temperature before using it in your recipe. You can also bake the cake layers one day in advance. Wrap the cooled cake layers in storage wrap, and store in an airtight container or zip-top bag until you&#8217;re ready to stack and frost.<\/p>\n<h2>Strawberry Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1979027\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVP24_92780_MF_03_28_2.jpg?fit=700%2C1024\" alt=\"Slice of Strawberry Cake on plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Can you replace the cake flour in this strawberry cake recipe?<\/h3>\n<p>All-purpose flour can be used in place of cake flour in this recipe. Your cake may have a slightly different texture but will still taste absolutely delicious.<\/p>\n<h3>Can you use frozen strawberries instead of fresh ones?<\/h3>\n<p>Yes, frozen strawberries can be used in place of fresh strawberries, just be sure to let them thaw completely, and drain any excess juices before pureeing and reducing.<\/p>\n<h3>What do you do if your strawberry cakes are domed?<\/h3>\n<p>If your cakes don&#8217;t come out completely level, don&#8217;t worry. An evenly stacked layer cake isn&#8217;t out of reach (and you don&#8217;t even need a cake leveler!). Allow your cake layers to cool completely, then carefully remove the domed portion of the cake using a standard serrated bread knife. Here&#8217;s our step-by-step guide on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-level-a-cake-without-a-leveler\/\" data-name=\"www.tasteofhome.com\/article\/how-to-level-a-cake-without-a-leveler\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to level a cake<\/a>, plus more tips on how to keep your layer cakes standing tall.<\/p>\n<h3>What is the best way to cut a round cake into neat slices?<\/h3>\n<p>We get it, cutting into a beautiful layered cake can be a little intimidating. Sometimes cutting into the cake is trickier than making the cake in the first place. But don&#8217;t worry, we have a few tricks up our sleeve: Here&#8217;s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cut-a-round-cake-like-a-pro\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cut-a-round-cake-like-a-pro\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to cut a cake like a pro<\/a>!<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Looking for the perfect strawberry cake recipe? We use fresh strawberries and strawberry jam to create a cake that is full of juicy berry flavor and looks totally pretty in pink.<\/p>\n","protected":false},"author":7061,"featured_media":1979276,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,307119,304523,305750,305744,304328,304288,305487,304430,304515,306194,307104,304408,304368,303887,306848,304347,305784,304268,324623,307141,304150,303883,305835,304473],"categories-v2":[310461,309438,310169,308888,311398,311389,308988,308984,259620,310796,308830,308880,312060,310155,308813,308745,308478,309603,308998,311426,259483,309177,310187,309434,308476,311466,308876],"coauthors":[343264],"recommended_recipes":[{"post_title":"Strawberry Crunch Ice Cream Cake","post_link":"\/recipes\/strawberry-crunch-ice-cream-cake\/","post_image":"\/wp-content\/uploads\/2025\/04\/Strawberry-Crunch-Ice-Cream-Cake_EXPS_FT25_242521_JR_0402_1.jpg"},{"post_title":"Strawberry Icebox 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Cake","post_link":"\/recipes\/strawberry-banana-pudding-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Strawberry-Banana-Pudding-Cake_EXPS_SDJJ17_174869_D02_17_6b.jpg"},{"post_title":"Strawberry Banana Split Cake","post_link":"\/recipes\/strawberry-banana-split-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10225_TH10039C45B.jpg"},{"post_title":"Strawberry Cream Cake","post_link":"\/recipes\/strawberry-cream-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Strawberry-Cream-Cake_EXPS_FT24_25490_ST_0227_17_RMS.jpg"},{"post_title":"Strawberry Coffee Cake","post_link":"\/recipes\/strawberry-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17764_CW10256D41B.jpg"},{"post_title":"Strawberry Sponge Cake","post_link":"\/recipes\/strawberry-sponge-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Strawberry Pound Cake","post_link":"\/recipes\/strawberry-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22798_TH10523D60.jpg"},{"post_title":"Strawberry Heart Cake","post_link":"\/recipes\/strawberry-heart-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9880_TH10029C37B.jpg"},{"post_title":"Strawberry Sunshine Cake","post_link":"\/recipes\/strawberry-sunshine-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14928_CW10176C41.jpg"},{"post_title":"Strawberry Chiffon Cake","post_link":"\/recipes\/strawberry-chiffon-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Strawberry-Jam-Cake_EXPS_TOHVP24_92780_MF_03_28_2.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-jam-cake\/","name":"Strawberry Cake","datePublished":"2018-01-01","dateModified":"2024-04-10","prepTime":"PT60M","cookTime":"PT30M","totalTime":"PT01H30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Jam-Cake_EXPS_TOHVP24_92780_MF_03_28_2.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Looking for the perfect strawberry cake recipe? We use fresh strawberries and strawberry jam to create a cake that is full of juicy berry flavor and looks totally pretty in pink.","recipeIngredient":["2 cups pureed strawberries","1 cup butter, softened","1-3\/4 cups sugar","5 large egg whites, room temperature","1 teaspoon strawberry extract, optional","1\/2 cup sour cream","3 cups cake flour","2-1\/2 teaspoons baking powder","1\/2 teaspoon baking soda","1\/4 teaspoon salt","FROSTING:","1 package (8 ounces) cream cheese, softened","1\/4 cup butter, softened","6 cups confectioners' sugar","1\/2 teaspoon strawberry extract, optional","1 to 3 drops red food coloring, optional","1\/2 cup seedless strawberry jam, divided","Halved or sliced fresh strawberries, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the strawberry reduction","text":"In a small saucepan, bring the strawberry puree to a boil over medium heat. Reduce the heat, and simmer, uncovered, for 20 to 25 minutes or until reduced to 3\/4 cup, stirring occasionally. Transfer to a shallow heatproof container, and place in the refrigerator until chilled. Editor's Tip: Fresh strawberries can be blended to a puree using a large food processor or blender. A potato masher works, too!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVS24_92780_MF_03_28_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cream the butter and sugar","text":"Preheat the oven to 350\u00b0F. Grease two 9-inch round cake pans, and line the bottom of each with parchment. In a large bowl, cream the butter and sugar on high speed until light and fluffy, five to seven minutes. Editor's Tip: Not sure how to prep your cake pans? Here's our no-fail guide on how to grease and line cake pans. P.S. Greasing the pan and the paper ensures the cake releases easily from the pan and the paper when you pull it off."},{"@type":"HowToStep","name":"Beat in the wet ingredients","text":"Beat in the egg whites and, if desired, strawberry extract. Next, beat in the sour cream. Editor's Tip: If you can't find strawberry extract, feel free to use an equal amount of vanilla extract instead.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVS24_92780_MF_03_28_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the dry ingredients","text":"In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture. Editor's Tip: To avoid overmixing your cake batter (which can lead to a tough cake), keep the mixer on low speed, and stop mixing when the ingredients are just combined."},{"@type":"HowToStep","name":"Stir in some of the strawberry reduction","text":"Stir in 1\/2 cup of the reduced strawberry mixture until evenly combined. Divide the batter evenly between the prepared cake pans.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVS24_92780_MF_03_28_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cake layers","text":"Bake the cakes for 30 to 33 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow to cool for 10 minutes before removing the cakes from their pans and transferring to wire racks. Remove the parchment, and allow to cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVS24_92780_MF_03_28_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the frosting","text":"Beat the cream cheese and butter together in a large bowl until combined and fluffy. Beat in the confectioner's sugar, 1\/4 cup reduced strawberry mixture and, if desired, strawberry extract and red food coloring. Beat until smooth. Editor's Tip: Like the cake, if you don't have strawberry extract on hand, feel free to use an equal amount of vanilla extract in the frosting. Red food coloring will enhance the pink hues, but it will be just as pretty without it.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVS24_92780_MF_03_28_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Stack and frost the cake","text":"Place the bottom cake layer on a cake stand or serving plate; top with strawberry jam and 1 cup frosting. Stack the remaining cake layer on top, then spread the remaining frosting over the top and sides of the cake. Garnish with fresh strawberries if desired. Editor's Tip: To keep your serving plate neat and tidy while frosting your cake, place strips of parchment just under the edges of the bottom cake layer. Then, when you're done frosting, slide the parchment out from under the cake. Voila! A clean serving plate.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Strawberry-Cake_TOHVS24_92780_MF_03_28_7.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Molly Bolton"}],"nutrition":{"@type":"NutritionInformation","calories":" 586 calories","fatContent":"21g fat (13g saturated fat)","cholesterolContent":"58mg cholesterol","sodiumContent":"331mg sodium","carbohydrateContent":"97g carbohydrate (74g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.8333333,"reviewCount":18,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ReneeMurby994"},"reviewBody":"Great cake, loaded with strawberries. I made it gluten-free for my niece. We all enjoyed it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Brenda289"},"reviewBody":"This cake is delicious, and beautiful. My family loved it! Yes, I am aware that it is a powerhouse of calories.  But this is a special occasion dessert. Not something to make every day. For family Valentine dinner it was a show stopper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Melissa375"},"reviewBody":"Made this cake today. Very disappointed. My layers didn't rise and although they taste good they are dense and gluey. Didn't bother to frost it. Given the amount of acid in the batter I wonder if more baking soda would have given a better result.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"greenthumb007"},"reviewBody":"Recipes should be tried before submitting a review! Do not condemn this delicious cake. Everything in moderation. As far as measuring the strawberries before or after pureeing, it is definitely intended the strawberries be pureed first. A recipe will always be written, should always be written anyway, reading left to right. Had the author intended it the other way - measuring the strawberries first and then pureeing them - it would have been written thus, \"2 cups strawberries, pureed\". See the difference? This is a delicious cake intended for special occasions. You can lighten it up a bit using light cream cheese and light sour cream without affecting the flavor or outcome.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDucky"},"reviewBody":"For the love of cake, please don\u2019t rate recipes unless you\u2019ve made it.  I almost didn\u2019t try the recipe based on poor reviews from people who didn\u2019t attempt to make the cake.  It was delicious by the way!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"slo_cook"},"reviewBody":"Alinor, did you even attempt to make this cake or did you just wet your pants when you read the amount of sugar and carbs one slice contains? It's dessert for goodness sakes. I made it and had a very large slice. If people don't like the way something comes across then move on to the next recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TarreSmith"},"reviewBody":"Excellent cake.  Too much sugar for you?  Have a small piece and then go for a walk (or even better a run) or sit down and figure out how much stevia to use instead.  Then you can come back and share with us.  Good Grief! Call me crazy, but I always want ice cream with cake, and crazy again, I have to have chocolate with strawberry.   I enjoyed this lucious cake with a scoop of creamy, chocolate ice cream.   Absolutely delicious, and the flavors complemented each other wonderfully.  Thank you for the recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"librarylady110"},"reviewBody":"Could you use whole eggs instead of just the whites? Love the rich strawberry flavor!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Anita874"},"reviewBody":"Really good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sandyc6348"},"reviewBody":"I made this in a oblong pan and it turned out great.  I made this cake for a friends birthday, and I did not get to take any back home. Everyone wanted my recipe.  I did not put the strawberries in my frosting, but in the cake.  We love the cream cheese frosting.  This is a great cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"terobitale"},"reviewBody":"This cake does look great.  It will be the 2014 Fathers Day cake for my husband and our son-in-laws.  Thanks for the idea.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Debra47909"},"reviewBody":"I made this for my son's birthday using all organic ingredients (pesticides and GMOs not needed, thanks!).  It tasted pretty good but it was too dense.  That was my fault because I didn't use cake flour.  I make a whole wheat all-purpose flour using half whole wheat soft white flour and half whole wheat hard white flour.  I should have used about 1\/8 cup less flour and it probably would have been just right.The reason for only four stars is because of the icing.  The consistency was perfect before adding the strawberry puree.  After its addition, the icing became way too loose and I *had* to store the cake in the refrigerator to keep it from oozing everywhere.  It needed more powdered sugar to hold it together better.  Actually, my advice would be to leave it out altogether unless you're wanting pink icing because adding more sugar probably would have made it too sweet (it was definitely sweet enough as it was).  The extract by itself is enough for the flavor.Thanks for the recipe.  :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"58myflower"},"reviewBody":"This cake looks fabulous, its a must try, with strawberries in season its a great compliments to this cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBandAid"},"reviewBody":"I don't know what went wrong.  I am an experienced baker but this cake was a disaster!  The layers did not rise.  The icing was sticky and runny.  As it wasn't an inexpensive cake to make I won't try it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"meganiemo"},"reviewBody":"I don't think the photo of this cake goes with this recipe. Both the cake and the frosting are pink with the pur\u00e9ed strawberries. I agree with the comment that the frosting becomes too thin when you add the strawberry pur\u00e9e to it. I'm disappointed in the overall appearance and also think it's too sweet. I'd reduce the sugar if I made it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"peachynonni"},"reviewBody":"Pretty good recipe to have in your collection.  I would love to make this gluten free!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanProcessor"},"reviewBody":"I don\u2019t often take the time to review something after I\u2019ve made it but this was just terrible. Maybe it\u2019s my fault ????? It literally turned out to look like my 6 year old made a cake from scratch disaster. My jam for the middle was runny and I questioned it right away \u201chow will this work?\u201d As soon as I added the icing to the middle part with the jam I knew I had made a terrible mistake. The jam started running everywhere and I couldn\u2019t get it to combine with the icing at all. I put the top layer on and as I was icing it all of the jam and icing mixture started oozing out the sides making a huge mess. I stuck with what another reviewer suggested and didn\u2019t add the pur\u00e9e to the icing as it would have made it very runny. I also had to make the batter twice as something I added wasn\u2019t room temperature and made my butter hard and lumpy so definitely make sure everything is room temperature not just the butter and egg whites. #pinterestfail","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Alinor"},"reviewBody":"Should come with Surgeon General's warning: half ton of sugar!-- 1 slice (calculated without sliced strawberries) equals 706 calories 110 g carbohydrate!!  Wouldn't reccommend this to thin or healthy people.  Killer!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"92780","romance_copy_dek":"Looking for the perfect strawberry cake recipe? We use fresh strawberries and strawberry jam to create a cake that is full of juicy berry flavor and looks totally pretty in pink.","enhanced_recipe_title":"Fresh Strawberry Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups pureed strawberries","IngredientText":"2 cups pureed strawberries"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, softened","IngredientText":"1 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-3\/4 cups sugar","IngredientText":"1-3\/4 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 large egg whites, room temperature","IngredientText":"5 large egg whites, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon strawberry extract, optional","IngredientText":"1 teaspoon strawberry extract, optional"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sour cream","IngredientText":"1\/2 cup sour cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups cake flour","IngredientText":"3 cups cake flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 teaspoons baking powder","IngredientText":"2-1\/2 teaspoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking soda","IngredientText":"1\/2 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FROSTING:<\/b>","IngredientText":"<b class='sIngredient'>FROSTING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (8 ounces) cream cheese, softened","IngredientText":"1 package (8 ounces) cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup butter, softened","IngredientText":"1\/4 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 cups confectioners' sugar","IngredientText":"6 cups confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon strawberry extract, optional","IngredientText":"1\/2 teaspoon strawberry extract, optional"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 to 3 drops red food coloring, optional","IngredientText":"1 to 3 drops red food coloring, optional"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup seedless strawberry jam, divided","IngredientText":"1\/2 cup seedless strawberry jam, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Halved or sliced fresh strawberries, optional","IngredientText":"Halved or sliced fresh strawberries, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Strawberry-Jam-Cake_EXPS_TOHVP24_92780_MF_03_28_2.jpg","RecipeId":92780,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Strawberry Jam Cake Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Strawberry-Jam-Cake_EXPS_TOHVP24_92780_MF_03_28_2.jpg","ContributorId":null,"Firstname":"Tammy","Lastname":"Urbina","City":"Warner Robins","StateDescription":"Georgia","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 1 hour. Bake: 30 min. + cooling","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 servings.","DigitalTitle":"Strawberry Jam Cake","SubmittedTitle":"Strawberry Jam Cake","RecipeTypeId":1,"AverageRating":3.83,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT21_92780_F_0218_1.jpg","PreparationTimeInMinutes":60,"CookTimeInMinutes":30,"TotalTimeInMinutes":90,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Strawberry Jam Cake","OriginalSourceProject":"Strawberry Jam Cake","ContestPlacement":"","Trailer":"<h2>Strawberry Jam Cake Tips<\/h2><h3>Can you make this cake with freezer jam or strawberry preserves instead? <\/h3>If you have homemade jam or preserves in your cupboard, you can substitute it for the jam in this strawberry jam cake. Use just enough to coat the cake layer; too much and your next layer may go sliding. For more ways to use up a strawberry harvest, try these <a href=\"https:\/\/www.tasteofhome.com\/collection\/strawberry-desserts\/\">strawberry desserts to swoon over<\/a>.<h3>How do you store strawberry jam cake? <\/h3>Keep strawberry jam cake in the refrigerator for up to 4-5 days, stored in a cake container or cake dome. Gently press a piece of plastic wrap up against slices and any exposed cake to keep it from drying out. You can also <a href=\"https:\/\/www.tasteofhome.com\/article\/properly-storing-cakes\/\">freeze your cake<\/a> (frosted or unfrosted) for up to 3 months.<h3>How can you replace cake flour in strawberry jam cake?<\/h3>If a recipe calls for cake flour, you can swap in all-purpose if you\u2019re in a pinch. Using cake flour will make a difference in the end product, though. And who doesn\u2019t want lighter, airier cakes? Grab a box and use it in all these <a href=\"https:\/\/www.tasteofhome.com\/collection\/cake-flour-recipes\/\">recipes with cake flour<\/a>. <br><br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\">Maggie Knoebel<\/a>, Taste Recipes Associate Recipe Editor\/Tester<\/i>","Metadescription":"This pretty strawberry jam cake gets a double dose of fruity flavor from pur\u00e9ed berries and jam. Both the cake and the filling are brimming with bright sweetness.","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Every year I make this special strawberry jam cake for the Relay for Life cake raffle. It has raised lots of money for a good cause. \u2014Tammy Urbina, Warner Robins, Georgia","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small saucepan, bring strawberries to a boil over medium heat. Reduce heat; simmer, uncovered  20-25 minutes or until reduced to 3\/4 cup, stirring occasionally. Transfer to a shallow container. Refrigerate until chilled.","SequenceNo":1},{"Direction":"   Preheat oven to 350\u00b0. Line bottoms of 2 greased 9-in. round baking pans with parchment. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in egg whites and, if desired, strawberry extract. Mix in sour cream. Combine flour, baking powder, baking soda and salt; gradually add to the creamed mixture. Stir in 1\/2 cup reduced strawberry mixture. Transfer batter to prepared pans.","SequenceNo":2},{"Direction":"   Bake until a toothpick inserted in the center comes out clean, 30-33 minutes. Cool for 10 minutes before removing from pans to wire racks; remove paper. Cool completely.","SequenceNo":3},{"Direction":"   For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners\u2019 sugar, 1\/4 cup reduced strawberry mixture and, if desired, extract and red food coloring; beat until smooth. ","SequenceNo":4},{"Direction":"   Place bottom cake layer on a serving plate; top with jam and 1 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and side of cake. 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Use just enough to coat the cake layer; too much and your next layer may go sliding. For more ways to use up a strawberry harvest, try these <a href=\"https:\/\/www.tasteofhome.com\/collection\/strawberry-desserts\/\">strawberry desserts to swoon over<\/a>.<h3>How do you store strawberry jam cake? <\/h3>Keep strawberry jam cake in the refrigerator for up to 4-5 days, stored in a cake container or cake dome. Gently press a piece of plastic wrap up against slices and any exposed cake to keep it from drying out. You can also <a href=\"https:\/\/www.tasteofhome.com\/article\/properly-storing-cakes\/\">freeze your cake<\/a> (frosted or unfrosted) for up to 3 months.<h3>How can you replace cake flour in strawberry jam cake?<\/h3>If a recipe calls for cake flour, you can swap in all-purpose if you\u2019re in a pinch. Using cake flour will make a difference in the end product, though. And who doesn\u2019t want lighter, airier cakes? Grab a box and use it in all these <a href=\"https:\/\/www.tasteofhome.com\/collection\/cake-flour-recipes\/\">recipes with cake flour<\/a>. <br><br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\">Maggie Knoebel<\/a>, Taste Recipes Associate Recipe Editor\/Tester<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":44040,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311389,"name":"Cakes","slug":"cakes","term_group":0,"term_taxonomy_id":311324,"taxonomy":"categories-v2","description":"Taste Recipes's Test Kitchen is the headquarters for cake recipes. 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