Food, Recipes

Strawberry Jam Cake

Is there anything better than home cooked meal or cake? You have to admit that those homemade cakes your favorite auntie or mom did made you crave for more. Homemade cakes are pretty awesome and delicious specially when shared with our loved ones. Somehow these cakes remind of the old times in which the only purpose was just to make it tastier so the family would indulge on it. At a younger age, I used to go to parties where the homemade cake was a delicacy to us kids. As if a blanket had been wrapped around us. Oh sweet old good times…

Part of the tradition is still maintained alive by many bakers. The deliciousness and the comfort is present in most of the cakes around the world, but there is now an additional factor. Now you can eat the cakes…with your eyeezz! I have come across some really beautiful cake designs that makes me cry to think I have to eat it.

There is so much in play when it comes to cake design, shapes, colors, texture… Too much to think about. So many techniques yet to explore and others are being invented. This makes me a little lost and discouraged sometimes due to the challenge. I have been looking over some designs and wondering if I could make that happen. It turns out I CAN! I just needed to get over this little fear I had.

Here is a cake to show off a little bit of your skills. Since there are plenty of techniques, I decided to start from the basics. A long time ago I bought some disposable pastry bags and some tips to decorate the cake on Amazon.

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The tips and disposable bags I used belong to Classic.Simple.Good. Cupcake Decorating Kit. I found the kit cheap and user friendly, which made my task much easier to handle. Reading additional information about the frosting and designs helped me a lot, and I finally got the courage to use it. I am still very proud of the results and I cannot wait to develop my skills more.

The recipe of the day is a Strawberry Jam Cake. I have always wanted to make a cake using the jam and frosting it with mousse, but I always thought it would be overly sweet and would not hold as a buttercream. My always lifesaver in sweet situations is lemon juice. I love how it easily balances the sweetness in the desserts and add that unmistakably sourness, or what I call a PZAAA / PAAM! moment in the dessert. Turns out mousse holds out pretty nicely as a frosting. Let us get started! 😀


Strawberry Jam Cake


Cake Batter

  • 5 eggs, separated
  • 1 1/2 cup sugar
  • 2 1/2 cup cake flour
  • 100 g butter salted. room temperature
  • 1 1/2 teaspoon baking powder
  • 1/2 cup whole milk, room temperature
  • 1 1/2 teaspoon vanilla extract
  • 2 – 4 tablespoon strawberry jam

Strawberry Jam Mousse

  • 200 mL heavy whipping cream, cold
  • 1/4 – 1/2 cup condensed milk
  • 1/3 cup lemon juice
  • 2 tablespoon strawberry jam
  • Lemon zest, optional



In a small bowl mix the condensed milk, lemon juice and strawberry jam. Lemon zest can be added to the mixture at this point, if wished.

Beat the whipping cream for 3 – 5 minutes or until it starts to thicken up a little.

As it thickens up, add to the cream the condensed milk mixture beating it constantly. Once a mousse consistency has been reached, turn off the mixer.

Refrigerate the mousse for one hour in the freezer or three hours in the fridge.


Preheat the oven at 180 °C (350 °F). Mix the milk and vanilla extract together. Sift the flour with the baking powder.

In a bowl, beat the sugar and butter for 5 minutes until light and fluffy.

Next, add one egg yolk at the time beating well after each addition.

Alternate the addition of flour and milk mixture to the dough.

Beat the egg whites until stiff peaks. Ensure to use a whisk to incorporate them well into the dough without losing the air.

Transfer the content of the bowl, the dough, into a prepared pan. Place it in the oven until a toothpick comes clean from the center of the cake.

Remove the cake from the oven and let the temperature come out before adding the strawberry jam mousse.


This step is optional: add the strawberry jam to the borders to the cake. Drip it in the borders.

Add a medium drop rose tip to the pastry bag. Transfer the mousse from the bowl to the bag and move it down as if using a toothpaste. This is done to remove all the air.

Using you dominant hand, make roses on top of the cake.


The cake should look like that, or better. I am sure your skills are really awesome. The roses have not yet blossomed, but I hope that in the near future they will. Share this beauty with your family.

Until next time, Hungry People.


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