Strawberry Jam Cakes


These Strawberry Jam Cakes are sure to be the focus of the party–fresh strawberry rosette included. These are so impressive, your guests may think you purchased the sweet for the tea. 


Strawberry Jam Cakes
Yield: 17 miniature cakes • Preparation: 45 minutes • Bake: 15 minutes • Cool: 1 hour • Freeze: 1 hour • Refrigerate: 30 minutes
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  1. 2 cups cake flour
  2. 1 teaspoon baking powder
  3. ½ teaspoon salt
  4. ¼ teaspoon baking soda
  5. ½ cup salted butter, softened
  6. 1¼ cups sugar
  7. ½ cup seedless strawberry jam
  8. 3 large eggs
  9. ½ teaspoon vanilla extract
  10. Red food coloring paste
  11. ⅓ cup buttermilk
  12. 1 recipe Strawberry–Cream Cheese Frosting (recipe follows)
  13. Garnish: fresh strawberry rosettes†
  1. Preheat oven to 350°.
  2. Line a 17-x-12-inch baking pan with parchment paper, and spray with nonstick cooking spray. Set aside.
  3. In a medium bowl, combine flour, baking powder, salt, and baking soda, whisking well. Set aside.
  4. In a large mixing bowl, combine butter and sugar. Beat at high speed with an electric mixer until light and fluffy, approximately 4 minutes. Add jam and eggs, one at a time, beating well after each addition. Scrape down sides of bowl as needed. Add vanilla extract and food coloring to achieve desired color, beating to combine.
  5. With mixer on low speed, add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, and beating until combined.
  6. Pour batter into prepared pan, and spread evenly. Tap pan several times on countertop to reduce air bubbles in batter.
  7. Bake on middle rack of oven until a wooden pick inserted near center comes out clean, approximately 15 minutes.
  8. Cool completely in pan, and then place in the freezer for 1 hour.
  9. Using a 2-inch round cutter, cut 34 circles from cake.
  10. Place Strawberry–Cream Cheese Frosting in a pastry bag fitted with a large open-star tip. Pipe frosting onto 17 cake rounds. Refrigerate for 15 minutes. Top each with a plain cake round, and pipe frosting onto top of each cake round. Refrigerate until needed, at least 15 minutes.
  11. Garnish with a strawberry rosette just before serving, if desired.
TeaTime Magazine
Strawberry-Cream Cheese Frosting
Yield: 2 ½ cups • Preparation: 10 minutes • Refrigerate: 30 minutes
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  1. 4 ounces cream cheese, softened
  2. ½ cup salted butter, softened
  3. 2 tablespoons seedless strawberry jam
  4. ½ teaspoon vanilla extract
  5. 3½ cups confectioners’ sugar
  6. Red food coloring paste (optional)
  1. In a large mixing bowl, combine cream cheese, butter, jam, vanilla extract, and confectioners’ sugar. Beat at low speed with an electric mixer until incorporated. Increase speed to high, and beat until frosting is light and fluffy, 2 to 3 minutes.
  2. If desired, tint frosting with food coloring, beating until uniform.
  3. Refrigerate for 30 minutes before using.
TeaTime Magazine
 From TeaTime July/August 2012



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