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Homemade Strawberry Cake with Fresh Strawberry Jam

Homemade Strawberry Cake with Fresh Strawberry Jam

Strawberry lovers, this ones for you! A must try!
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Course Dessert
Servings 12 Servings

Ingredients
  

For the Cake:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter room temperature
  • ½ cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1 large egg white
  • ¾ cup fresh strawberry jam homemade or store-bought

For the Buttercream Frosting:

  • 1 cup unsalted butter room temperature
  • 1 tbsp heavy whipping cream
  • 1 tsp vanilla extract
  • 2 ½ cups powdered sugar
  • Pinch of salt

Instructions
 

Prepare the Cake

  • Make the Strawberry Jam: Prepare the homemade strawberry jam a few hours ahead of time and let it cool completely before using.
  • Preheat & Prep Pans: Preheat oven to 350°F (175°C). Butter two 9-inch round cake pans and line the bottoms with parchment paper for easy release.
  • Cream Butter, Sugar & Oil: In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter, sugar, and oil until light and fluffy.
  • Incorporate Eggs: Add eggs one at a time, mixing well after each addition. Then, whisk in the egg white.
  • Add Flavor: Mix in the vanilla extract and fresh strawberry jam until fully incorporated.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  • Alternate Mixing: Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined – do not overmix.
  • Bake: Divide the batter evenly between the cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Cool the Cakes: Let the cakes rest for 5 minutes. Run a flat knife along the edges, then flip onto plastic wrap and place in the fridge to cool completely.

Make the Buttercream Frosting

  • Whip the Butter: In a large mixing bowl, beat the butter on low speed until smooth.
  • Incorporate Sugar: Gradually add powdered sugar while mixing.
  • Add Flavor & Creaminess: Mix in vanilla extract and heavy cream, beating for 4-5 minutes until light and fluffy.

Assembling & Frosting the Cake

  • Secure the First Layer: Spread a small amount of frosting on a cake stand or plate to hold the first cake layer in place.
  • Layer & Frost: Spread ¼ cup of frosting evenly on the first cake layer, place a tbsp or 2 of strawberry jam in the center, then place the second layer on top.
  • Crumb Coat: Apply a thin layer of frosting all over the cake to trap crumbs. Chill for 15 minutes.
  • Final Frosting: Apply the final coat of frosting, smoothing it evenly over the cake.
  • Decorate: Garnish with fresh strawberries, chocolate-covered strawberries, or a drizzle of strawberry glaze.
  • Chill & Serve: Allow the cake to set in the fridge for at least 30 minutes before slicing for cleaner cuts.

Notes

Tips for the Best Strawberry Cake

  • Use high-quality strawberries for the best flavor in your homemade jam.
  • Don’t skip the buttermilk! It adds moisture and a subtle tangy flavor that enhances the cake’s taste.
  • For an extra pink hue, add a couple of drops of natural strawberry or beet extract.
  • Chill the cake layers before frosting to prevent crumbs from getting into the frosting.
Keyword buttercream frosting, cake, fresh strawberry, homemade strawberry cake, strawberry cake, strawberry jam
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