Print

Strawberry Jelly Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This nostalgic strawberry jelly cake features soft cake layers made from cake flour and a fruity strawberry jelly that acts as both filling and topping. The jelly seeps into the layers, keeping the cake moist and flavorful without being overly sweet.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 to 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • 1 ½ cups strawberry jelly
  • 1 to 2 cups fresh strawberries, sliced (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together cake flour, baking powder, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy, about 3–4 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 parts, alternating with the milk in two parts, starting and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. Place one cake layer on a serving plate and spread about ¾ cup strawberry jelly over the top.
  10. Top with the second cake layer and spread the remaining jelly on top, letting it drip down the sides if desired.
  11. Garnish with sliced fresh strawberries if using. Let the cake rest for 15–20 minutes before slicing to allow the jelly to soak in.

Notes

  • Use other fruit jellies like raspberry, blackberry, or apricot for variation.
  • Frost the sides with light buttercream for a richer finish.
  • Bake in three thinner layers for a more elegant presentation.
  • Let cake come to room temperature before serving for best texture.
  • Do not reheat, as it may melt the jelly and affect structure.

Nutrition

Find it online: https://savorymomskitchen.com/strawberry-jelly-cake/