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I had two problems with this cake– one good and one not so good. The “not so good” problem was trying to find the energy to make it right after breakfast on Sunday after a day of doing spring clean-up in the yard on Saturday. Hooboy, that left my muscles and joints with a stiff ouch that morning! The good problem was trying to decide if we liked this cake as much as the Strawberry Dream Cake, the Fresh Strawberry Mousse Cake, or the Strawberry Poke Cake. After much thought on the matter, we decided that each is good in its own berrylicious way.
Unlike the other strawberry cakes, this one relies on sweet strawberry preserves to provide that “please get here Summer” essentia. So if the berries at your local market aren’t yet bursting with flavor, make this cake and you just might see the lazy, hazy days peeking at you from just around the corner. Having said that, seek out the best preserves that you can find. I like to use Bonne Maman preserves. For this cake, I use the entire 13-ounce jar; some for the cake itself and some for the frosting. The preserves do add a pale pink color, but I like to kick up the “pepto-bismol” color with a bit of red food coloring paste. And yes, please use food coloring paste and not the liquid stuff. The end result is much purtier.
What do I have to say about the frosting?? Two things– butter and cream cheese. Nuff said. Now go on put your aprons on☺.
Strawberry Preserves Cake
Equipment
- 9-inch round cake pans
Ingredients
For the Cake
- 2 ½ cups cake flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon Kosher salt
- ¾ cup (6 ounces) unsalted butter, softened
- 1 ½ cups granulated sugar
- ¾ cup strawberry preserves
- 4 extra-large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon red food coloring paste or more, or less for color preference
- ½ cup buttermilk, at room temperature
For the Frosting
- 1 cup (8 ounces) unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- ¼ cup strawberry preserves
- 1 teaspoon pure vanilla extract
- 4 cups confectioners’ sugar, sifted
- Pinch of Kosher salt
- ⅕ teaspoon red food coloring paste or more, or less for color preference
Instructions
For the Cake
- Preheat the oven to 350ºF. Line the bottoms of two (9-inch) round cake pans with parchment paper and lightly spray with non-stick baking spray; set aside.
- In a large bowl whisk together the flour, baking powder, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-5 minutes. Add the preserves and then the eggs, one at a time, beating well after each addition of an egg. Scrape down the sides of the bowl, add the vanilla and red food coloring paste to achieve desired shade of pink. Reduce the mixer speed to low and add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Divide the batter evenly between the prepared pans. Bake until a wooden pick inserted in the center comes out clean, about 25-30 minutes. Let the cakes cool in the pans for 10 minutes. Remove the cakes from the pan and let cool completely on wire racks.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese until smooth, about 2-3 minutes. Add the preserves and vanilla, beating well until combined. With the mixer on low, add the confectioners' sugar and salt, beating until smooth. Add the red food coloring paste to achieve desired shade of pink.
- Remove the parchment from the cake layers. Spread the frosting between the layers and on top and sides of cakes. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake looks so, so great!!I'm sure it tasted really good!!
Can this cake be frozen ahead of serving?