Ingredients for Strawberry Jam Cake With Fresh Berry Frosting
- 1 cup (2 sticks) unsalted butter
- 2 ¼ cups granulated sugar
- Vanilla Extract
- Eggs
- Cake Flour
- 3 ½ teaspoons baking powder
- 1 cup milk
- Strawberry jam (amount needed for filling)
- 8 ounces cream cheese (softened)
- 1 teaspoon strawberry extract
- Fresh Strawberries
- 4 cups powdered sugar
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How to Make Strawberry Jam Cake With Fresh Berry Frosting
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ¾ cups granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 4 large egg yolks, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour and 3 ½ teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean bowl, beat 4 large egg whites until soft peaks form. Gradually add ½ cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the egg whites into the batter until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- While the cakes cool, prepare the frosting: In a large bowl, beat together 1 cup (2 sticks) unsalted butter, 8 ounces cream cheese (softened), and 1 teaspoon strawberry extract until smooth and creamy.
- Add 1 cup fresh strawberries (hulled and chopped) and beat until combined.
- Gradually add 4 cups powdered sugar, beating until smooth and creamy. Add more powdered sugar if needed to reach desired consistency.
- Once the cakes are completely cool, spread a layer of strawberry jam between each cake layer.
- Frost the entire cake with the strawberry frosting.
- Garnish with fresh strawberries, if desired.
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Store covered in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
407g
Fat
109g
Carbs
48g
