Strawberry Jam Cake is rich and moist and full of strawberry flavor. It’s perfect for summer birthdays or gatherings or any time just because it’s delicious. The strawberry flavor is primarily provided by the jam as well as a puree of fresh strawberries.
It’s difficult to get a nice, pink color using real strawberries. The strawberries kind of turn everything a little bit of a dinghy brown. This recipe does use both the strawberry jam and real strawberries and no artificial flavorings but I did add a little food coloring.
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I’ve used JUST Egg in this recipe and really like the way it works in baked goods!Check out the article linked above for a general idea of how to use it in just about anything.
Making Strawberry Jam Cake is Simple!
This cake uses fairly simple ingredients. And mine was gluten-free but you can use any sort of all-purpose flour that you like. Just replace the GF flour with your favorite all-purpose one.
This recipe includes Bob’s Red Mill 1 to 1 Baking Flour, some JUST Egg to substitute the eggs needed for baking, strawberry jam, strawberry puree, and store bought frosting that’s accidentally vegan.
I made this for my granddaughter’s birthday. She requested a strawberry cake so I wanted it to have loads of strawberry flavor. It looked beautiful, too. I ran out of time for any fancy style decorating so store bought frosting and some fairy roses from our organic garden worked perfectly.
A few sprinkles of pink sanding sugar and silver edible stars added a lovely final touch.
She loved it! This cake actually had a lovely reddish pink color on the inside and I forgot to take photos after this one!
I decorated the top with some fairy roses from my garden and some pink sanding sugar and edible silver stars that I love. Flowers can be beautiful decorations for cakes but it’s vital that the flowers be edible and nontoxic and that they haven’t been sprayed with anything.
Strawberry Jam Cake
Strawberry Jam Cake is rich and moist and full of strawberry flavor. It's perfect for summer birthdays or gatherings or any time just because it's delicious. The strawberry flavor is primarily provided by the jam as well as a puree of fresh strawberries.
- 1/2 cup strawberry puree made from fresh or frozen strawberries
- 1/2 cup vegan butter, softened
- 1/2 cup JUST Egg liquid OR 1/2 cup applesauce plus 1 tablespoon ground flax seed
- 1 cup strawberry jam
- 1 1/2 cups white granulated sugar
- 1/4 cup avocado or canola oil
- 2 tablespoons lemon juice
- 1 tablespoon vanilla
- 4-6 drops red or pink food coloring or a dab of powdered coloring (see links below) optional
Store Bought Frosting
- 1 can white frosting
- 1 can strawberry frosting
- more strawberry jam
Preheat oven to 350 degrees F.
Grease and flour two 8-inch round pans, or three 6-inch round pans.
Puree about 3/4 cups of fresh or frozen and slightly thawed strawberries until smooth.
In a large mixing bowl, cream together the wet ingredients, including the strawberry puree, until thick, creamy, and smooth ... this takes about a minute or two.
In a medium mixing bowl, sift or stir together the dry ingredients until everything is evenly distributed.
Add the dry ingredients to the wet ingredients in batches and stir until well combined.
Pour the batter, which will be fairly thick, into the prepared baking pans and bake at 350 degrees for 40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake layers cool completely and frost with your favorite store-bought frosting. I used a pink strawberry frosting in between the layers and white frosting on the outside.
Optionally add a jam layer using additional strawberry jam in between the layers. Make a frosting border about an inch wide and a half-inch high around the outside edge of the middle layer. Fill that "well" with about a quarter cup of strawberry jam. Then cover that with a layer of the pink strawberry frosting and place the top layer of cake on. Then frost the entire cake with the white frosting.
Decorate with fresh flowers as long as their both edible and you know they haven't been sprayed with anything. Otherwise, use flowers made of frosting or just a sprinkle of colored sugar.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.