This Strawberry Jam Cake is soft, buttery, and brimming with a delightful old-fashioned charm. Made with pantry staples and a generous swirl of strawberry jam, this cake is all about easy, heartwarming indulgence!
There’s something so comforting about a simple, homemade cake—especially one infused with the fruity goodness of jam! It’s the kind of bake that feels effortlessly special, perfect for cozy tea times, lazy afternoons, or just when you need a little pick-me-up. It is guaranteed to make you smile!
I made it with the last of my strawberry chia jam batch, and the one punnet of berries mercifully left untouched by the kids after the strawberry crepe binge!
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Why You'll Love This Recipe
Perfectly soft, moist, and buttery, and loaded with juicy fresh strawberries AND strawberry jam!
It's ridiculously easy to make. Just simple pantry ingredients coming together to create this deliciousness. Perfect for beginner bakers and busy days!
It's a great way to celebrate the gorgeous in-season strawberries. And you can make it with frozen berries too!
It's such a pretty cake, it needs no decoration other than a dusting of powdered sugar.
This old-fashioned strawberry cake pairs beautifully with tea or coffee!
Recipe Ingredients
Flour: I've used a mix of wholewheat and all-purpose flours in this recipe to give the cake a hearty texture.
Chia seeds: Since this cake has no eggs, chia seeds do their job of binding the batter and giving it structure. Also incorporating chia in the cake lends even more texture. They are completely flavorless, so all you get is a lovely crunch!
Strawberry: Fresh or frozen, either will work here.
Strawberry jam: You can use your favorite store-bought or homemade strawberry jam. Either will be great here.
Sugar: I used raw sugar in this recipe. Please feel free to use granulated or caster sugar instead.
Oil: I love baking with coconut oil, like in chai-spiced apple cake and coconut peach cake. But you can use any neutral-tasting vegetable oil if you wish. Softened butter will work well too.
Greek yogurt: For an amazing moist crumb and a little bit of creamy tang! It also makes the cake fluffy and light.
See the recipe card for full information on ingredients and quantities.
How To Make Strawberry Jam Cake
The strawberry cake recipe is a riff off my easy Orange Marmalade Cake!
Step 1: Preheat your oven to 180 C ( 350 F). Grease an 8" cake tin well and line the bottom with parchment paper.
Step 2: In a large bowl, sift the flours, baking powder, baking soda, and salt. Stir in raw sugar and chia seeds.
Step 3: In another small bowl, whisk together the coconut oil, yogurt, strawberry chia jam, and homemade vanilla extract.
Step 4: Pour over the dry ingredients and combine well. Fold in the chopped strawberries and almond flakes.
Step 5: Transfer the batter to the prepared cake pan. Sprinkle some more chopped strawberries and almond flakes if you like.
Step 6: Bake for 45 -50 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out on a cooling rack.
Dust with powdered sugar and serve!
Top Tips
- Don't overmix the batter. That will give a dense cake instead of a light and fluffy one.
- Sift the dry ingredients well to ensure there are no lumps in the batter.
- Check the cake after 35 minutes in the oven as all ovens are different.
- If you are using a regular jam, double the amount of chia seeds in the recipe.
- Toss the strawberries with 1 teaspoon of flour before folding them in the batter. This will prevent them from sinking to the bottom of the cake.
Serving The Strawberry Jam Cake
This strawberry cake with jam is wonderfully simple and wholesome. A warm slice of this cake is perfect with tea, coffee, or even lemonade.
It's such a pretty cake that it needs no decoration at all. And keeping with its simplicity, a sprinkle of powdered sugar is the best!
The juicy bits of fruit and the slight crunch from the flakes make the strawberry chia jam cake a fresh, wholesome treat whether you’re craving an easy teatime indulgence or a crowd-pleaser for special moments.
Recipe FAQs
For sure. If you don’t have strawberry chia jam, try regular jam. It can be homemade or store-bought. In case you choose the latter, reduce the sugar in the batter by 2 tablespoons. This is because commercial jams are loaded with sweetness, unlike homemade jams.
Also, with regular jam, you will have to double the amount of chia seeds.
Yes! This cake is doable with any fruit because the recipe is extremely adaptable. Instead of strawberry and strawberry chia jam, you can give a whirl to:
Apricots and apricot jam
Peaches and peach jam
Plums and plum jam
Apples and apple jam
Incorporating chia into the batter lends even more texture. They’re completely flavorless, so all you get is a bit of crunch to the cake. (I count the power punch of health benefits as merely incidental.)
The cake also has more structure due to the seeds, making the refreshing and not-too-sweet crumb deliciously moist, fluffy, and so, so soft.
📖 Recipe
Strawberry Jam Cake
Ingredients
- 1 cup Wholewheat flour
- 1/2 cup All-purpose flour
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup Raw sugar You can use granulated or caster sugar as well
- 2 tbsp Chia seeds
- 1/3 cup Coconut oil, melted and cooled You can use any neutral-tasting oil you prefer
- 1/2 cup Greek yogurt You can use plain thick yogurt too
- 1/3 cup Strawberry chia jam
- 2 tsp Vanilla extract
- 1/2 cup Strawberries, chopped Plus extra for topping
- 1/3 cup Almond flakes Plus extra for topping
- Icing sugar, for dusting on top
Instructions
- Preheat your oven to 180C. Grease an 8" cake tin well and line the bottom with parchment paper.
- In a large bowl, sift together wholewheat and all-purpose flours, baking powder, baking soda, and salt.
- Stir in raw sugar and chia seeds.
- In another small bowl, whisk together the coconut oil, yogurt, strawberry chia jam, and vanilla extract.
- Pour over the dry ingredients and combine well. Don't overmix.
- Fold in the chopped strawberries and almond flakes. This is a thick batter.
- Spoon into the prepared pan. Smoothen the top. Sprinkle some more chopped strawberries and almond flakes if you like.
- Bake at 180C for 45 -50 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out on a cooling rack.
- Dredge with icing sugar and serve warm. Enjoy!
Notes
- Don't overmix the batter. That will give a dense cake instead of a light and fluffy one.
- Sift the dry ingredients well to ensure there are no lumps in the batter.
- Check the cake after 35 minutes in the oven as all ovens are different.
- If you are using a regular jam, double the amount of chia seeds in the recipe.
- Toss the strawberries with 1 teaspoon of flour before folding them in the batter. This will prevent them from sinking to the bottom of the cake.
Neha says
Very good recipe,tried making it today, came out little sticky as maybe the recipe was too dry, but enjoyed eating it.
How long does it last outside fridge?
Many thanks for sharing such amazing recipe.
Natasha Minocha says
Hi Neha, I'm so glad you enjoyed it even though it turned out a bit sticky. I would refrigerate the leftovers after a day as it is getting a bit warm now. Thank you so much for your kind words and for following along. xx
Rads says
Ahhh I made this cake for an outdoor party and everyone absolutely loved it! The almond flakes topping is such a great textural aspect along with the crunch of the chia seeds. I will be making this cake again!
Natasha Minocha says
How wonderful! So happy everyone enjoyed the cake. Thank you very much for trying it out and sharing here. xx
Caroline Seth says
Love baking with strawberries, everyone at home really liked this will make again 🙂
Natasha Minocha says
There is truly nothing like it! I'm so glad to hear you all enjoyed this cake, it's a big hit at my home too. Thanks for stopping by, Caroline xx
Easyfoodsmith says
Such a gorgeous looking cake this is and baked to perfection.
Natasha Minocha says
Thanks so much, Taruna! It was a fun bake 🙂
Divya says
Hi..I have tried many of your recipes and they are superb and yummy..
A small request if you can mention the measurements in gms (especially for cakes)and not in cups as the measurements vary.
Natasha Minocha says
Thank you for your kind feedback, Divya! For the past year I have been giving both metric and cup measurements. I do need to work on the earlier recipes though. I hope to be able to do so slowly, but surely. Your support is much appreciated. xx