Strawberry Cake

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.

Yield: Two 8-inch rounds


  • 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


  1. 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.
  2. Sift together flour, baking powder, baking soda, and salt into a medium bowl, and set aside.
  3. Combine buttermilk, and vanilla extract in another bowl, and set aside.
  4. 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.
  5. Reduce speed and add whole eggs one at a time, scraping down mixer bowl between each addition. Mix until combined.
  6. Add strawberry jam and diced strawberries on low speed until incorporated.
  7. 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.
  8. 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.
  9. Transfer to a wire rack to cool before unmolding.