Strawberry Jam Cake
A moist and flavorful cake featuring the sweet-tart taste of strawberry jam, complemented by warm spices like cinnamon, nutmeg, and cloves. Perfect for special occasions or teatime, it offers a delightful combination of fruity richness and spiced comfort that appeals to all ages.
Ingredients
Instructions
- Cream together the sugar and butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the strawberry jam.
- Sift together the flour, cinnamon, nutmeg, ground cloves, and baking soda.
- Gradually add the dry ingredients to the wet mixture alternately with the buttermilk, mixing well after each addition.
- Pour the batter into greased layer pans and bake at 350°F until a toothpick inserted in the center comes out clean, about 30 minutes.
- Allow the cake to cool before icing as desired.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you want to cut sugar, consider using a natural sweetener like agave syrup. You can also replace half of the butter with applesauce for a healthier twist, similar to options found in American recipes. If you prefer a more intense strawberry flavor, use homemade strawberry jam.
Serving Suggestions
This cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For an extra touch, serve it alongside Tart Sweet Potato Apple Bake for a seasonal treat. Slice and serve with fresh strawberries for a beautiful presentation.
Storage & Reheating
Store leftover Strawberry Jam Cake in an airtight container at room temperature for up to three days. To keep it fresh longer, refrigerate it, where it can last up to a week. If you want to reheat slices, pop them in the microwave for 10-15 seconds or serve at room temperature for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Jam Cake contains roughly 613 calories, with 7g protein, 75g carbohydrates, and 33g fat. It is a good source of dietary fiber (19% of the Daily Value), calcium (18% of the Daily Value), and protein (14% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of jam?
Yes, you can use pureed frozen strawberries in place of strawberry jam. Just ensure to reduce the sugar slightly, as fresh strawberries can be less sweet than jam. This will give your cake a fresh fruity flavor and a slightly different texture.
How can I make this cake gluten-free?
To make a gluten-free version of this Strawberry Jam Cake, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking soda is also gluten-free. The texture may vary slightly, but it should still yield a delicious cake.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes to curdle. This will provide the acidity needed for the cake to rise properly, similar to the role buttermilk plays.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).