{"id":15581,"date":"2021-03-02T15:12:42","date_gmt":"2021-03-02T09:42:42","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=15581"},"modified":"2024-09-15T05:17:32","modified_gmt":"2024-09-14T23:47:32","slug":"strawberry-jam-cake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/strawberry-jam-cake\/","title":{"rendered":"Strawberry Jam Cake"},"content":{"rendered":"\n

This Strawberry Jam Cake<\/strong> is soft, buttery, and brimming with a delightful old-fashioned charm. Made with pantry staples and a generous swirl of strawberry jam<\/a>, this cake is all about easy, heartwarming indulgence!<\/p>\n\n\n\n

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There\u2019s something so comforting about a simple, homemade cake\u2014especially one infused with the fruity goodness of jam! It\u2019s 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!<\/p>\n\n\n\n

I made it with the last of my strawberry chia jam<\/a> batch, and the one punnet of berries mercifully left untouched by the kids after the strawberry crepe<\/a> binge!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

Perfectly soft, moist, and buttery, and loaded with juicy fresh strawberries AND strawberry jam!<\/p>\n\n\n\n

It's ridiculously easy to make. Just simple pantry ingredients coming together to create this deliciousness. Perfect for beginner bakers and busy days!<\/p>\n\n\n\n

It's a great way to celebrate the gorgeous in-season strawberries. And you can make it with frozen berries too!<\/p>\n\n\n\n

It's such a pretty cake, it needs no decoration other than a dusting of powdered sugar.<\/p>\n\n\n\n

This old-fashioned strawberry cake pairs beautifully with tea or coffee!<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

Flour:<\/strong> I've used a mix of wholewheat and all-purpose flours in this recipe to give the cake a hearty texture.<\/p>\n\n\n\n

Chia seeds:<\/strong> 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! <\/p>\n\n\n\n

Strawberry:<\/strong> Fresh or frozen, either will work here.<\/p>\n\n\n\n

Strawberry jam: <\/strong>You can use your favorite store-bought or homemade strawberry jam<\/a>. Either will be great here.<\/p>\n\n\n\n

Sugar:<\/strong> I used raw sugar in this recipe. Please feel free to use granulated or caster sugar instead.<\/p>\n\n\n\n

Oil:<\/strong> I love baking with coconut oil, like in chai-spiced apple cake<\/a> and coconut peach cake<\/a>. But you can use any neutral-tasting vegetable oil if you wish. Softened butter will work well too.<\/p>\n\n\n\n

Greek yogurt:<\/strong> For an amazing moist crumb and a little bit of creamy tang! It also makes the cake fluffy and light.<\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Strawberry Jam Cake<\/h2>\n\n\n\n

The strawberry cake recipe is a riff off my easy Orange Marmalade Cake<\/a>! <\/p>\n\n\n\n

Step 1:<\/strong> Preheat your oven to 180 C ( 350 F). Grease an 8\" cake tin well and line the bottom with parchment paper.<\/p>\n\n\n\n

Step 2:<\/strong> In a large bowl, sift the flours, baking powder, baking soda, and salt. Stir in raw sugar and chia seeds.<\/p>\n\n\n\n

Step 3:<\/strong> In another small bowl, whisk together the coconut oil, yogurt, strawberry chia jam, and homemade vanilla extract<\/a>.<\/p>\n\n\n\n

Step 4:<\/strong> Pour over the dry ingredients and combine well. Fold in the chopped strawberries and almond flakes. <\/p>\n\n\n\n

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Step 5:<\/strong> Transfer the batter to the prepared cake pan. Sprinkle some more chopped strawberries and almond flakes if you like.<\/p>\n\n\n\n

Step 6:<\/strong> 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.<\/p>\n\n\n\n

Dust with powdered sugar and serve!<\/p>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n