This classic strawberry jelly cake is a tender, nostalgic layer cake often known as “Grandma’s Cake.” It features soft cake layers with a light crumb and a naturally sweet strawberry jelly that soaks into the cake, acting as both filling and topping. The result is a moist, flavorful dessert that feels comforting, simple, and timeless.

Why You’ll Love This Recipe

This cake is wonderfully moist without the need for soaking syrup, thanks to the jelly that seeps into each layer. It has a delicate texture from cake flour, a bright strawberry flavor that works year-round, and a charming homemade look. It’s easy enough for casual gatherings yet special enough for celebrations, and it can be dressed up with fresh fruit when strawberries are in season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:

• 2 ½ cups cake flour, sifted
• 1 tablespoon baking powder
• ½ teaspoon fine salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 cup whole milk, room temperature

Filling and topping:

• 1 ½ cups strawberry jelly

Optional topping:

• 1 to 2 cups fresh strawberries, sliced

Directions

1. Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, then line the bottoms with parchment paper.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt until well combined.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3 to 4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix just until smooth.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
9. Place one cake layer on a serving plate and spread about ¾ cup of strawberry jelly evenly over the top.
10. Add the second cake layer and spread the remaining jelly over the top, allowing it to gently drip down the sides if desired.
11. Garnish with sliced fresh strawberries if using. Let the cake rest for 15 to 20 minutes before slicing so the jelly can soak in.

Servings and timing

This cake serves 10 to 12 people.
Preparation time is about 20 minutes.
Baking time is approximately 30 minutes.
Cooling and assembly take about 40 minutes.
Total time is around 1 hour and 30 minutes.

Variations

You can use other fruit jellies such as raspberry, blackberry, or apricot for a different flavor profile. For a richer finish, frost the sides with a light buttercream and keep the jelly only between the layers and on top. You can also bake the batter in three thinner layers for a more elegant presentation.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. Allow refrigerated cake to come to room temperature before serving for the best texture. Reheating is not recommended, as it may melt the jelly and affect the cake’s structure.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly denser. Cake flour gives the most tender crumb.

Why do I need to sift the cake flour?

Sifting removes lumps and helps keep the cake light and evenly textured.

Can I use homemade strawberry jelly?

Absolutely. Homemade jelly works very well as long as it has a spreadable consistency.

Does the jelly make the cake soggy?

No, it soaks in gently and keeps the cake moist without making it heavy.

Can I make this cake ahead of time?

Yes, you can bake the layers a day ahead and assemble the cake the day you plan to serve it.

Can I freeze this cake?

You can freeze the unfrosted cake layers, well wrapped, for up to 2 months. Add the jelly after thawing.

What type of milk works best?

Whole milk provides the richest texture, but low-fat milk can also be used.

Can I add frosting along with the jelly?

Yes, a light buttercream on the sides pairs nicely with the jelly filling.

Is this cake very sweet?

It is balanced and lightly sweet, with the jelly providing most of the sweetness.

Can I make this in a single pan?

Yes, but you will need to increase the baking time and slice the cake horizontally to fill it.

Conclusion

Strawberry jelly cake is a simple yet memorable dessert that highlights the beauty of traditional baking. With its soft crumb, fruity sweetness, and comforting charm, it’s the kind of cake that brings people together and feels like home with every bite.

Print