Strawberry Jam Delight

Experience the heartwarming embrace of a classic Southern delight with this exquisite Strawberry Jam Cake recipe. Infused with a subtle blend of warming spices, generously filled with luscious strawberry jam, and crowned with an unforgettable brown sugar buttercream, this cake promises a melt-in-your-mouth experience that is both rich and surprisingly simple to create. It’s more than just a dessert; it’s a celebration of flavor, tradition, and joyous gatherings.

If your heart beats for strawberries, don’t stop here! Dive into this delightful Strawberry Shortcake Pound Cake for a fluffy, fruity treat. Then, elevate your baking with my stunning Strawberry Cake with Strawberry Filling, a true showstopper for any occasion.

This particular Jam Cake recipe holds a special place, hailing from Toni Tipton-Martin’s acclaimed cookbook, “Jubilee.” Its creation is part of a heartfelt celebration leading up to Juneteenth. This year, I am honored to join 18 other Black culinary creators in a special tribute to 19 remarkable Black American cookbook authors. Through this collaborative effort, we recreate their treasured recipes, amplifying their invaluable contributions to culinary arts and sharing our personal connections to Freedom Day.

Juneteenth, our nation’s second Independence Day, commemorates the final emancipation of enslaved people in the U.S., announced in 1865. It’s a day of profound significance, joy, and reflection. By sharing these recipes, we aim to continue the rich legacy of celebrating progress, resilience, and culinary heritage. You can explore all the incredible contributions to this year’s #JuneteenthCookout2022 by following the hashtag on Instagram and finding a full list of participants at the bottom of this page.

If the thought of baking a cake has ever seemed daunting, let me assure you, this Southern-style Jam Cake recipe is a game-changer. It’s incredibly straightforward and yields spectacularly delicious results! The magic lies in its simplicity: a moist, perfectly spiced two-layer cake (which can also be baked as a single layer for convenience), a generous layer of vibrant strawberry jam filling, and that show-stopping brown sugar frosting. Trust me, this frosting is so good, you’ll be tempted to lick the bowl clean!

Continuing the strawberry adoration, you simply must try this delectable Strawberry Bread and these delicate Strawberry Macarons. And for your Juneteenth festivities, consider adding this elegant Red Velvet Bundt Cake to your dessert spread for another touch of Southern charm.

Essential Ingredients for Your Jam Cake

Crafting this flavorful Jam Cake requires just a few readily available pantry staples. Each ingredient plays a crucial role in developing the cake’s moist texture, delicate crumb, and unforgettable spiced fruit flavor. Opt for high-quality ingredients for the best possible results.

All-Purpose Flour: The foundation of our cake, providing essential structure and a tender crumb. Proper measurement is key for a light cake.

Baking Powder: Our primary leavening agent, ensuring the cake rises beautifully and achieves a soft, airy texture.

Salt: A crucial flavor enhancer that balances the sweetness and brings out the depth of the other ingredients.

Cinnamon, Allspice, Nutmeg: This harmonious trio of spices creates a warm, inviting aroma and a subtle, complex flavor profile that perfectly complements the fruit jam. Don’t underestimate their power to elevate the cake!

Eggs: Acting as a binding agent, eggs provide structure, richness, and moisture, contributing to the cake’s tender consistency. Ensure they are at room temperature for optimal mixing.

Granulated Sugar: For sweetness, of course! It perfectly harmonizes with the tartness of the strawberry jam and the warmth of the spices.

Whole Milk: Hydrates the batter, resulting in a wonderfully moist, light, and airy cake. Room temperature milk incorporates best into the batter.

Vanilla Extract: A staple in most baked goods, pure vanilla extract adds a layer of aromatic sweetness and depth to the cake’s flavor.

Unsalted Butter: Essential for richness and flavor in both the cake and the buttercream. Using room temperature butter is critical for achieving a light and fluffy cake batter.

Strawberry Jam or Preserves: The star of our filling! Whether you prefer the smooth texture of jam or the fruitier chunks of preserves, use what you love. This sweet and tangy layer defines our Strawberry Jam Cake.

Mastering the Art of Jam Cake: Step-by-Step Guide

Creating this delightful Southern Jam Cake is a rewarding experience. Follow these detailed steps to ensure a perfect bake every time, from moist cake layers to that irresistible brown sugar buttercream.

Preparing the Cake Layers:

• First, preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by generously greasing them and dusting with flour, or by using a nonstick baking spray. Set them aside.
• In a large bowl, whisk together all your dry ingredients: the all-purpose flour, baking powder, salt, cinnamon, and allspice. Whisk thoroughly for about 30 seconds to ensure the leavening agents and spices are evenly distributed. This is crucial for a consistent crumb.

• In a separate, larger mixing bowl, using either a stand mixer fitted with the paddle attachment or a hand mixer, cream the room temperature salted butter until it’s light, pale, and fluffy, which usually takes about 3 minutes on medium speed.
• Gradually add the granulated sugar to the creamed butter, continuing to mix on medium speed for another 2-3 minutes until the mixture is truly light and airy and the sugar is well incorporated. This step creates air pockets that contribute to the cake’s tender texture.
• Beat in the eggs, one at a time. After each egg addition, mix the batter for about 30-60 seconds, ensuring each egg is fully incorporated before adding the next. This prevents the batter from curdling. Finish by mixing in the vanilla extract.
• Now, it’s time to combine the wet and dry ingredients. Add approximately one-third of the dry ingredient mixture to the wet mixture, and mix on low speed until just combined.
• Pour in half of the whole milk, mixing again on low speed until just incorporated.
• Repeat this process, adding another third of the dry ingredients, then the remaining milk, and finally the last of the dry ingredients. Mix only until no streaks of flour remain. Be careful not to overmix, as this can lead to a dense, tough cake.

• Divide the batter evenly between the two prepared 9-inch baking pans. You can use a kitchen scale for precise measurement if desired.
• Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in their pans for about 10 minutes before carefully inverting them onto a wire cooling rack to cool completely. Cooling completely is crucial before frosting, otherwise, your buttercream will melt!

Crafting the Unforgettable Brown Sugar Buttercream:

• In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and milk.
• Bring the mixture to a rolling boil, stirring constantly. Continue to boil for 2-4 minutes, allowing the mixture to thicken slightly and become syrupy, much like a thin caramel sauce. Remove from heat immediately.
• Carefully pour the hot brown sugar mixture into a large mixing bowl. Add the powdered sugar, vanilla extract, and a tiny pinch of salt.
• Begin whisking on low speed, either with a stand mixer or a hand mixer, as the buttercream starts to cool and thicken. As it cools, you can gradually increase the speed to medium-high. Continue whisking for 5-8 minutes until the buttercream becomes light, fluffy, and spreadable. The cooling process is essential for achieving the right consistency; it will thicken as it cools.

Assembling Your Strawberry Jam Cake:

Once your cake layers are completely cool and your buttercream is ready, it’s time for the grand assembly!

• Place the first cooled cake layer onto your chosen cake stand or serving plate.
• Transfer about one-third of the prepared brown sugar buttercream into a piping bag fitted with a round tip (or simply snip off a ½-inch corner of a sturdy ziploc bag).
• Pipe a generous border of buttercream around the perimeter of the bottom cake layer. This creates a dam to hold the jam filling.
• Carefully spoon the strawberry jam into the center of the buttercream border, spreading it evenly within the rim.
• Gently place the second cake layer directly on top of the jam filling.

Now, frost the entire cake with the remaining brown sugar buttercream, using an offset spatula or a butter knife to create a smooth or rustic finish as desired. For the perfect final touch, garnish your beautiful Strawberry Jam Cake with fresh, vibrant strawberries. Slice, serve, and savor every magnificent bite!

Essential Tools for Baking Success

Having the right tools can make all the difference in your baking journey, especially when assembling a layered cake like this Strawberry Jam Cake. Here are a few recommended items that will make the process incredibly easy and enjoyable:

• Stand Mixer or Hand Mixer: Absolutely invaluable for creaming butter and sugar, and for whipping up that luscious brown sugar buttercream to perfection. The paddle attachment for a stand mixer is ideal for cake batter.
• Two 9-Inch Round Baking Pans: Essential for baking perfectly sized cake layers. Ensure they are of good quality to promote even baking.
• Piping Bag or Ziploc Bag: Extremely useful for creating a neat buttercream border around your jam filling. This ensures your jam stays securely in place.
• Offset Spatula (or Flat Frosting Spatula): This tool is a baker’s best friend for applying and smoothing frosting. A simple butter knife can also work wonders for a more rustic look.
• Kitchen Scale: For truly accurate measurements, especially when it comes to flour. Measuring by weight is far more precise than volume, leading to more consistent results.
• Wire Cooling Rack: Allows air to circulate around your cake layers, ensuring they cool evenly and preventing sogginess on the bottom.

Expert Baking Tips for a Flawless Jam Cake

Achieving baking perfection often comes down to a few key details. Keep these tips in mind to ensure your Strawberry Jam Cake is nothing short of spectacular:

• Accurate Flour Measurement is Key: Never scoop flour directly from the bag. It compresses, leading to too much flour and a dry cake. Instead, fluff the flour in its container, then spoon it gently into your measuring cup. Level off the top with a straight edge. For the most precise results, use a kitchen scale to measure flour by weight (usually grams).
• Experiment with Jam Flavors: While strawberry jam is classic, don’t limit yourself! This recipe is incredibly versatile. Blackberry jam offers a delightful tartness, while blueberry jam provides a lovely sweetness and color. The possibilities are truly endless, so feel free to use your favorite preserve!
• Add a Crunchy Texture: For those who love a bit of crunch, consider folding in ½ cup of finely chopped walnuts or sliced almonds into your cake batter. They add a wonderful textural contrast that complements the soft cake and jam.
• Ensure Room Temperature Ingredients: This is a non-negotiable tip for successful baking. Room temperature butter and eggs cream together more effectively, creating a smoother, more emulsified batter. This translates to a cake with a light, fluffy, and wonderfully moist texture. Cold ingredients can result in a dense or crumbly cake.
• Prevent Sticking with Nonstick Baking Spray: My ultimate pro tip for consistently perfect cakes is to always use a reliable nonstick baking spray. It works like a charm every single time, ensuring your cakes release effortlessly from the pan.
• Do Not Overmix the Batter: Once you’ve added the dry ingredients to the wet, mix only until they are just combined and no streaks of flour remain. Overmixing develops the gluten in the flour too much, leading to a tough, chewy cake.
• Cool Cakes Completely: Patience is a virtue in baking! Ensure your cake layers are completely cool before attempting to fill or frost them. Warm cakes will melt your buttercream, creating a messy and frustrating experience.

A Culinary Love Letter to Heritage

“Jubilee” by Toni Tipton-Martin is more than just a cookbook; it’s a profound celebration of culture and the beautiful ways food intersects with taste, flavor, joy, and love. From the soulful savory dishes to the most delectable baked goods, I’ve had the pleasure of recreating many recipes from this treasured volume. It would be a disservice not to highlight this culinary masterpiece, especially in the context of Juneteenth. This book powerfully embodies freedom through culinary expression, offering a perfect culmination of recipes to rejoice in. It’s a testament to the enduring spirit and creativity within Black American cuisine. Thank you, Toni Tipton-Martin, for this incredible gift!

Explore More Irresistible Cake Recipes!

If you’ve enjoyed baking this Strawberry Jam Cake, you’ll love these other fantastic cake creations. Expand your repertoire with these delicious recipes:

• Strawberries and Cream Chocolate Cake
• Strawberry Shortcake Topping (perfect for pairing!)
• Chocolate Pound Cake with Peanut Butter Glaze
• Almond Cake with Whipped Mascarpone Frosting
• Sweet Potato Pound Cake with Cream Cheese Frosting
• Spiced Pear and Almond Cake
• Strawberry Shortcake Trifle
• Strawberries and Cream Icebox Cake

5 from 1 vote

Strawberry Jam Cake

By
Britney

Prep:
20 mins

Cook:
40 mins

Cooling Time:
30 mins

Total:
1 hr 30 mins

Servings:
12 slices

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This easy-to-make Jam Cake is generously filled with sweet strawberry jam and crowned with a rich, delicious brown sugar frosting, perfect for any celebration.

Equipment

• 2 (9-inch) Round Cake Pans
• 1 Piping Bag or Sturdy Ziploc Bag
• Flat Spatula or Offset Spatula (optional)
• Stand Mixer or Hand Mixer
• Wire Cooling Rack

Ingredients

For the Cake:

• 3 cups All-Purpose Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 tsp Cinnamon
• 1/4 tsp Allspice
• 1 cup Salted Butter, room temperature
• 1 1/4 cup Granulated Sugar
• 4 large Eggs, room temperature
• 1 cup Whole Milk, room temperature
• 1 tbsp Vanilla Extract
• 1 cup Strawberry Jam or Preserves

For the Brown Sugar Buttercream:

• 12 tbsps Unsalted Butter
• 1 cup Brown Sugar (packed)
• 1/2 cup Whole Milk
• 3 cups Powdered Sugar
• 1/2 tsp Salt
• 2 tsps Vanilla Extract

Instructions

1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by coating them thoroughly with nonstick baking spray or by greasing and flouring them. Set aside.
2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and allspice until well combined. This ensures even distribution of the dry ingredients.
3. Using a stand mixer with the paddle attachment or a hand mixer, cream the room temperature butter for 3 minutes on medium speed until it is light, fluffy, and pale in color. Then, gradually add the granulated sugar and continue mixing for another 2-3 minutes until the mixture is very light and airy.
4. Add the large eggs one at a time, mixing well after each addition for about 30-60 seconds to ensure full incorporation. Finally, mix in the vanilla extract until just combined.
5. With the mixer on low speed, add half of the dry ingredients to the wet mixture and mix until just combined. Then, add half of the whole milk and mix again. Repeat with the remaining dry ingredients and the last of the milk. Mix only until the batter is smooth and no flour streaks remain, being careful not to overmix.
6. Pour the batter evenly into the two prepared 9-inch cake pans. Bake for 35-40 minutes, or until the cake is fully baked and a wooden skewer inserted into the center comes out clean. Let the cakes cool in their pans for 5 minutes before inverting them onto a wire cooling rack to cool completely.
7. Prepare the Brown Sugar Buttercream: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and milk. Bring to a boil and boil for 2-4 minutes, stirring continuously, until the mixture becomes slightly syrupy. Remove from heat. Pour the hot mixture into a large mixing bowl. Add the powdered sugar, vanilla extract, and a tiny pinch of salt. Whisk vigorously (using an electric mixer is highly recommended) until the buttercream has cooled and thickened to a spreadable consistency, about 5-8 minutes. (Tip: Start on low speed to avoid splattering, then gradually increase as it cools.)
8. Assemble the Cake: Place the first cooled cake layer onto your cake stand or serving plate. Transfer about one-third of the buttercream into a piping bag (or a sturdy ziploc bag with a ½-inch corner snipped off). Pipe a generous border of buttercream around the perimeter of the bottom cake layer. Carefully spoon the strawberry jam into the middle of this buttercream rim, spreading it evenly.
9. Gently place the second cake layer on top of the jam. Frost the entire cake with the remaining brown sugar buttercream, smoothing it with an offset spatula. For a beautiful finish, top with fresh strawberries. Serve and enjoy your homemade Strawberry Jam Cake!

Notes

• Measure your flour correctly! Flour scooped right out of the bag can typically be more because the flour is compressed. Fluff up the flour and spoon it into the measuring cup, or for more accuracy, use a kitchen scale to measure the flour by weight.
• You can also experiment with other fruit fillings! Blackberry jam or even blueberry jam can be wonderful alternatives – the options are limitless for customizing your Jam Cake!
• If you’d like to add a pleasant crunch and nutty flavor, I recommend folding in either chopped walnuts or sliced almonds into your cake batter.
• Ensure butter and eggs are at room temperature! This crucial step guarantees that the cake’s texture will be fluffy and moist. Using cold ingredients can lead to a denser, less desirable cake.
• PRO Tip: I ALWAYS use nonstick baking spray to prevent the cake from sticking to the pan. It works like a champ every single time, ensuring easy release and perfect cakes.

Nutrition

Calories: 743kcal,
Carbohydrates: 114g,
Protein: 7g,
Fat: 30g,
Saturated Fat: 18g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 8g,
Trans Fat: 1g,
Cholesterol: 136mg,
Sodium: 510mg,
Potassium: 161mg,
Fiber: 1g,
Sugar: 84g,
Vitamin A: 963IU,
Vitamin C: 3mg,
Calcium: 112mg,
Iron: 2mg

Nutrition information is automatically calculated and should only be used as an approximation. Individual results may vary.

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Discover the Full List of Participants for this Year’s Juneteenth Collaboration!

Join us in celebrating Black culinary excellence by exploring all the incredible recipes from this year’s Juneteenth collaboration. Each dish pays homage to a distinguished Black American cookbook author, sharing stories and flavors that enrich our cultural tapestry:

Purple and White Potato Salad prepared by Big Delicious Life from the book Sweet Potato Soul

Jam Cake prepared by Britney Breaks Bread from the book Jubilee

Mini Red Velvet Cake by Chenée Today from the book Life Is What You Bake It 

Soy Lime Beef Stir Fry by Coined Cuisine from the book Cooking Solo

Pinto Beans with Smoked Neck Bones by Cooks with Soul from the book Bludso’s Bbq Cookbook

Black Pepper Strawberry Slab Pie by Dash of Jazz from the book Watermelon and Red Birds

Buffalo Cheezy Sweet Potato Fries by Flights and Foods from the book Unbelievably Vegan

Grilled Pork Porterhouse Steaks by Food Fidelity from the book Rodney Scott’s World of BBQ: Every Day Is a Good Day

Barbecue Baked Beans with Red Spice by Geo’s Table from the book Son of a Southern Chef

Jamaican Beef Pattyby Her Mise En Place from the book My America: Recipes from a Young Black Chef

Grilled Cheese Sandwich with Spicy Vegetable Relish by Kenneth Temple from the book In Bibi’s Kitchen

Red Velvet Cake with Blackberry Frosting by Lenox Bakery  from the book Grandbaby Cakes

Very Strawberry Shortcake by Meiko And The Dish from the book The New Orleans Cook Book

Pig-Pickin’ Cake by My Sweet Precision from the book Cheryl Day’s Treasury of Southern Baking

Blackberry Peach Crumble Pie by Peaches2Peaches from the book Carla Hall’s Soul Food

African Soul Rice Salad with Crispy Collards by Savor & Sage from the book The Cooking Gene

Grape-Tarragon Spritzer by Sense and Edibility from the book Black Food: Stories, Art, and Recipes from Across the African Diaspora

All-Green Everything Salad w/ Creamy Sage Dressing by That Green Lyfe from the book Vegetable Kingdom

Rum Rum Punch by This Worthey Life from the book The Red Rooster Cookbook