This strawberry cake is not made with Jell-o or food coloring so don’t be surprised when it comes out of the oven and is not bright pink. This cake still packs a mean strawberry kick. The top of the cake does not dome and the crumb is very tender due to the amount of fruit preserve and fresh fruit. Add a layer of jam between layers or in the center of the cupcake and top with a delicious whipped cream frosting to really capture the lightness of the crumb.
- 4 1/2 cups cake flour, plus more for the pan
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cpus buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, room temperature
- 1/2 cup oil
- 2 cups granulated sugar
- 4 large eggs, whole
- 1 cup strawberry jam
- 1/2 cup fresh strawberries, medium diced
- Preheat oven to 325°F. Butter or oil baking pan, line bottom of pan with parchment paper; butter paper and dust baking pan with flour, tapping out any excess. Set aside.
- Sift together flour, baking powder, baking soda, and salt into a medium bowl, and set aside.
- Combine buttermilk, and vanilla extract in another bowl, and set aside.
- Beat butter, oil, and sugar in a bowl of an electric mixer fitted with the paddle attachment and cream until pale and fluffy, about 3 minutes.
- Reduce speed and add whole eggs one at a time, scraping down mixer bowl between each addition. Mix until combined.
- Add strawberry jam and diced strawberries on low speed until incorporated.
- On low speed, add dry ingredients in three batches, alternating with the buttermilk mixture. Starting and ending with the dry ingredients. Be careful not to over mix the batter.
- Pour batter into prepared pan(s), and smooth top with a spatula. Bake at 325 degrees until a toothpick inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30-40 minutes.
- Transfer to a wire rack to cool before unmolding.