If you have a soft spot for berries and creamy desserts, then this Strawberry and Vanilla Layer Cake with Strawberry Jam Frosting Recipe is going to be your new obsession. Layers of tender vanilla cake embrace luscious strawberry jam and fresh strawberries, all enveloped in a silky cream cheese and strawberry jam frosting that’s both rich and refreshing. Every bite bursts with classic flavors, perfectly balancing sweetness and tang, making this cake a stunning centerpiece for any celebration or simply a sweet escape on an ordinary day.
Ingredients You’ll Need
This recipe keeps things straightforward with ingredients that deliver on flavor, texture, and that beautiful blush of strawberry hue. Each component plays an essential role, from the creamy frosting to the moist and tender cake layers, providing a harmonious balance that’s as delicious as it looks.
- Cream cheese (2 8-oz packages, room temperature): Gives the frosting its smooth, tangy richness that complements the strawberry jam.
- Unsalted butter (3 sticks total, room temperature): Provides moisture and tenderness to the cake and a creamy base for the frosting.
- Powdered sugar (4 cups): Sweetens the frosting without graininess, ensuring a velvety texture.
- Seedless strawberry jam (1/2 cup + 6 tablespoons + 1/3 cup): Adds vibrant strawberry flavor and a glossy finish to the frosting and cake layers.
- Heavy whipping cream (3/4 cup, chilled): Whipped into peaks, it lightens the frosting for a fluffy, airy finish.
- Cake flour (3 cups): Creates a tender crumb and soft cake texture without heaviness.
- Salt (3/4 teaspoon): Enhances all the flavors quietly but effectively.
- Baking powder (1/2 teaspoon) and baking soda (1/2 teaspoon): Help the cake layers rise beautifully and stay light.
- Sugar (2 1/2 cups): Sweetens the cake while assisting in moisture retention.
- Large eggs (7): Bind ingredients together and add richness and structure.
- Vanilla extract (2 tablespoons): Gives the cake its warm, aromatic depth that pairs perfectly with strawberries.
- Sour cream (1 cup): Adds moisture and a tender tang to the cake layers.
- Fresh strawberries (2 1/4 pounds, hulled and sliced): Brings freshness and natural juiciness between the layers and atop the cake.
How to Make Strawberry and Vanilla Layer Cake with Strawberry Jam Frosting Recipe
Step 1: Prepare the Frosting
Start by beating the cream cheese and butter together until you get a luxuriously smooth texture—an electric mixer is your best friend here to prevent any lumps. Then, gradually add the powdered sugar and seedless strawberry jam, making sure each addition is fully incorporated. In a chilled bowl, whip the heavy cream until it forms stiff peaks, then gently fold it into your frosting base. Pop the frosting into the fridge for a couple of hours to firm up; this will make it easier to spread later without sliding.
Step 2: Make the Cake Batter
Preheat your oven to 325 degrees F, and prepare three 9-inch round pans with butter and flour for easy cake release. Whisk together your flour, salt, baking powder, and baking soda in one bowl; these dry ingredients ensure your cake has just the right rise and texture. In a larger bowl or a stand mixer, cream together butter and sugar until it’s light and fluffy—this step is where your cake starts to get its tender crumb. Add eggs one by one, mixing thoroughly after each addition, then stir in vanilla and sour cream. Finally, gently mix in the dry ingredients in three batches for a perfectly blended batter.
Step 3: Bake the Cake Layers
Divide your cake batter evenly among the three pans and bake for approximately 35-40 minutes. You’ll know the cakes are done when a toothpick poked into the center comes out clean and the tops turn a gentle golden brown. Let the cakes cool in the pans for 10 minutes before turning them out onto racks to cool completely. For an even layering experience, use a serrated knife to slice off any domed tops and make each cake layer perfectly flat.
Step 4: Assemble the Cake
Place one cake layer on your serving plate, bottom-side up. Spread 2 tablespoons of strawberry jam evenly over the surface, followed by 3/4 cup of the chilled frosting. Arrange about 3/4 cup of sliced strawberries on top in a single layer. Repeat this layering process two more times with the remaining cake layers, jam, frosting, and strawberries. Finish by placing the final cake layer on top, bottom side up.
Step 5: Frost and Decorate
Cover the entire cake with a thin, even layer of frosting to create a crumb coat, then apply the remaining frosting generously over the top and sides. Stir the remaining strawberry jam to loosen it up, then spoon teaspoon-sized dollops onto the cake and use the back of a spoon to swirl the jam into the frosting for a beautiful, marbled effect. If not serving immediately, chill the cake until you’re ready to enjoy it.
How to Serve Strawberry and Vanilla Layer Cake with Strawberry Jam Frosting Recipe
Garnishes
Fresh strawberries are the obvious and irresistible choice for garnishing this cake—pile halved or sliced berries artfully on top for an eye-catching finish. For an extra touch, sprinkle edible flowers or a light dusting of powdered sugar to add an elegant look without competing with the vibrant strawberry jam frosting.
Side Dishes
This cake shines as the star dessert, but pairing it with light accompaniments like a crisp green salad with citrus vinaigrette or a bowl of fresh berries enhances the overall experience. A glass of sparkling rosé or a fruity iced tea creates a lovely balance with the cake’s richness, rounding out your gathering perfectly.
Creative Ways to Present
Try serving the cake slices with dollops of whipped cream or a drizzle of warm chocolate sauce for a decadent twist. Layer individual portions in glass trifle cups using leftover cake, frosting, and fresh strawberries to create a visually appealing and easy-to-serve dessert alternative. These options keep the Strawberry and Vanilla Layer Cake with Strawberry Jam Frosting Recipe exciting and adaptable for any occasion.
Make Ahead and Storage
Storing Leftovers
Once assembled, the cake can be stored in an airtight container in the refrigerator for up to 3 days. Keeping it chilled ensures the frosting maintains its texture and the strawberries stay fresh. Cover carefully to prevent the cake from absorbing any other flavors in your fridge.
Freezing
If you want to save some cake for later, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Frozen cake pieces keep well for up to 2 months. Thaw in the refrigerator overnight before serving for the best texture, and add fresh strawberries or a bit more frosting to refresh the flavors.
Reheating
This cake is best enjoyed chilled, but if you prefer a slightly warmer slice, let it come to room temperature for about 30 minutes before serving. Avoid microwaving to prevent the frosting from melting or separating, which can alter the cake’s beautiful texture.
FAQs
Can I use regular flour instead of cake flour?
Yes, but to mimic the lighter texture of cake flour, replace 3 tablespoons of all-purpose flour per cup with cornstarch. This adjustment helps keep the cake tender and soft.
Is it possible to make this cake dairy-free?
While this recipe relies on cream cheese, butter, and sour cream, you can experiment with dairy-free substitutes like vegan cream cheese and plant-based butter. Just keep in mind the taste and texture may vary slightly.
How long does it take to assemble the cake?
Once all the components are ready and the cake layers are cooled, assembling the cake typically takes about 20-30 minutes depending on your experience and patience with layering and frosting.
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this cake because they retain their texture and color. If using frozen, thaw and drain them well to avoid excess moisture that can make the cake soggy.
Can this cake be made a day ahead?
Absolutely! In fact, chilling the cake overnight helps the flavors meld beautifully and makes frosting easier to spread. Just cover and refrigerate until you’re ready to serve.
Final Thoughts
There’s something truly special about making and savoring this Strawberry and Vanilla Layer Cake with Strawberry Jam Frosting Recipe. It’s a celebration of classic flavors combined in the most delightful way. Whether you’re marking a special occasion or just treating yourself, this cake promises smiles all around—so grab your mixing bowls and strawberries, and let the magic begin!
PrintStrawberry and Vanilla Layer Cake with Strawberry Jam Frosting Recipe
This Strawberry and Vanilla Cake is a luscious layered dessert featuring moist vanilla cake layers filled and frosted with a creamy strawberry cream cheese frosting, fresh strawberry slices, and a swirl of seedless strawberry jam. Perfectly balanced with a light, fluffy texture and vibrant berry flavors, this cake is an elegant treat for special occasions or anytime you crave a classic yet refreshing dessert.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 10 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Frosting
- 2 (8-oz) packages cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- ½ cup seedless strawberry jam
- ¾ cup chilled heavy whipping cream
Cake
- 3 cups cake flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 ½ cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 7 large eggs
- 2 tablespoons vanilla extract
- 1 cup sour cream
- 6 tablespoons plus ⅓ cup seedless strawberry jam
- 2 ¼ pounds strawberries, hulled and sliced (about 6 cups), divided
Instructions
- Make the Frosting: Beat the cream cheese and butter in a large bowl using an electric mixer until smooth and creamy, scraping down the bowl sides occasionally. Gradually beat in the powdered sugar followed by the ½ cup of strawberry jam until well incorporated.
- Whip Cream: In a separate chilled bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Cover and chill for a couple of hours until firm enough to spread without sliding off the cake.
- Prepare Cake Pans and Oven: Preheat your oven to 325°F (163°C). Butter and flour three 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, salt, baking powder, and baking soda until evenly combined.
- Cream Butter and Sugar: In a large bowl or stand mixer, cream the butter and sugar together until light and fluffy, which should take a few minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then beat in the vanilla extract.
- Incorporate Sour Cream and Dry Ingredients: Add the sour cream and beat for 30 seconds to blend. Then add the flour mixture in three additions, beating after each addition just until combined.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the cake tops are light golden brown. Remove from oven and let cool in pans for 10 minutes.
- Cool Cakes: Run a sharp knife around the edges to loosen the cakes, then invert onto wire racks to cool completely. Using a serrated knife, gently trim any domed tops for an even surface.
- Assemble Cake Layers: Place one cake layer bottom side up on a cake plate. Spread 2 tablespoons of strawberry jam over it, then spread ¾ cup of frosting on top. Arrange ¾ cup of the sliced strawberries evenly over the frosting. Repeat this layering process two more times with the second and third cake layers, jam, frosting, and strawberries. Place the final cake layer on top, bottom side up.
- Frost the Cake: Spread 2 cups of frosting over the entire cake in a thin crumb coat layer, then frost the cake completely with the remaining frosting for a smooth finish.
- Decorate with Jam Swirls: Stir the remaining ⅓ cup of strawberry jam to loosen it, then spoon teaspoonfuls onto the cake top and sides. Use the back of a spoon to swirl the jam decoratively into the frosting.
- Chill if Needed: If not serving immediately, refrigerate the cake until ready to cut and serve. This helps the frosting set and keeps the cake fresh.
Notes
- Ensure the cream cheese and butter for the frosting are fully softened to avoid lumps.
- Using chilled heavy cream ensures better volume and stiff peaks when whipped.
- Trimming the cake tops creates a flat surface for easier and neater stacking.
- Seedless strawberry jam provides a smooth texture and vibrant strawberry flavor without seeds.
- Chill the assembled cake to allow the frosting to firm up for cleaner slicing.
