Strawberry Jam Cake is a lovely, simple, versatile layer cake. You might just use regular jam as the filling between the layers. I make mine with a moist, gluten free vanilla layer cake, Strawberry Cupcake Filling, and Cream Cheese Frosting.
This pretty cake is perfect for summer occasions, especially when you need a gluten free dessert! It's a great way to celebrate fresh strawberry season, but with jam filling, you can really serve it anytime.
- Vanilla Cake - My Gluten Free Vanilla Cake is perfect, but use any plain white cake that you like.
- Strawberry Filling - Use Strawberry Cupcake Filling, Strawberry Chia Jam, or any regular strawberry jam.
- Frosting - Cream Cheese Frosting contributes a nice flavour dimension, but for a lighter touch, just use whipped cream.
See recipe card for quantities.
Once you have your two cake layers, strawberry filling, and frosting of choice, it's only a matter of assembling the cake.
Place one cake layer upside down (flat bottom up) on a cake plate. Spread the Strawberry Cupcake Filling or jam over this cake layer, not quite to the edges.
Set the second layer over the filling, top side up. (You should end up with the two flat bottoms of the cake layers meeting in the middle.)
Frost the cake. First, spread a thin layer of frosting on the sides. Then, frost the top and spread a second layer over the sides, so that no cake crumbs show.
Decorate the cake by arranging some sliced, fresh strawberries in the middle. Pop a few whole berries on the side, if you have any more.
Hint: A cake scraper can be helpful for leaving a nice pattern in your frosting.
Yes, you certainly can use jam as a cake filling! What could be easier! If you're concerned about the high sugar content in jam, Strawberry Cupcake Filling and Strawberry Chia Jam are both options that have less sugar than most jams.
The key to keeping strawberries from making your cake soggy is to make sure that a barrier is sealing the berries from the cake. The gel in jam or Strawberry Cupcake Filling will do this nicely. Also, in this case, the frosting on the outside of the cake keeps the fresh berries from coming in contact with the actual cake.
If you're not concerned about the cake being gluten free, use any vanilla layer cake that you like.
If you're not watching sugar levels, use any strawberry jam for filling.
You could make a similar cake with just about any type of jam and garnish accordingly. How about raspberry or blueberry? Let me know in the comments below if you try it!
Store the cake in a refrigerator. Leftovers will keep for a day or two, but the cake is naturally best when it's fresh.
To freeze extra cake, I recommend cutting it into pieces first. Then freeze the pieces individually with a little space between them in a large, sealed container. That way, you can remove only what you want to thaw at one time.
If you want to freeze the entire cake prior to serving it, leave off the fresh strawberries until almost presentation time.
Prepare each of the individual elements of the cake ahead of time, and assembly will be a breeze!
More Cakes You'll Love!
Strawberry Jam Cake
- 1 cake plate
- Place one cake layer upside down (flat bottom up) on a cake plate.
- Spread the Strawberry Cupcake Filling or jam over this cake layer. Don't bring it quite all the way to the edges.
- Set the second layer over the filling, top side up. (You should end up with the two flat sides of the cake layers meeting in the middle.)
- Frost the cake. First, spread a thin layer of frosting on the sides. Then, frost the top and spread a second layer over the sides, so that no cake crumbs show.
- Decorate the cake by arranging some sliced, fresh strawberries in the middle.