Remember that amazing strawberry marmalade from the last Daring Baker’s challenge? You should go make some use it then use it in this cake. Or just use Smuckers, either way, this is gonna be good.

From its fluffy white frosting to its springy core, this cake embodies summer.

Strawberry Cake

1 stick unsalted butter

1 ½ plus 2 tbsp sugar

2 large eggs

¼ cup strawberry jam

¼ cup yogurt or ¼ cup full-fat coconut milk plus a drop of lemon juice ** see note on yogurt below

1 tbsp milk (of your choice)

2 tsp vanilla extract

1 ¼ plus 2 tbsp flour

1 tsp baking powder

½ tsp salt

Sorry the measurements are a bit messy. I only wanted a single cake so I halved a regular cake recipe. If you decide to makes this into a double layer cake, just double this recipe and you should be back to nice whole numbers.

Preheat oven to 350. Cream butter and sugar 3-5 minutes.  Add eggs one at a time continuing to beat until smooth.  Whisk together jam, yogurt, milk and vanilla.  In another bowl whisk together flour, baking powder, and salt.  Alternately add wet and dry ingredients to butter beating until just combined.  Pour batter into buttered and floured 8-9” cake pan and bake 25-40 minutes or until done.  My oven is abysmal so I can’t give even rough estimates of time. Sometimes it’s hot, sometimes it’s cold, blah.

Anyway, when it’s cool enough to touch, remove from pan and let cool on a wire rack for at least another hour.

Spread a thin layer of strawberry jam over the top of the cake and pop in the freezer while you make the frosting.  As you can see by this point I was out of homemade marmalade, so it was back to smuckers for me, boo.

Fluffy Strawberry Buttercream Frosting

1 cup butter softened

½ cup sugar

¼ cup yogurt or ¼ cup full-fat coconut milk plus a drop of lemon juice

¼ cup milk (divided)

2 tbsp flour

1 tbsp vanilla

¼ cup strawberry jam

Cream butter and sugar.  Whisk two tbsp milk with flour and vanilla in a sauce pan. Begin heating. Continue to whisk and add remaining milk and yogurt. When it begins to thicken remove from heat continuing to whisk to prevent lumps. Whisk in jam. Let cool to room temperature (or stick it in the freezer for a bit if you’re impatient). When it’s cool, add to butter beating until really fluffy.  Yum!

Remove cake from freezer. By now the jam should be tacky enough to frost over. Frost the cake, decorate with fresh strawberries and share with friends!

** so about this yogurt thing…

I’ve decided to incorporate small amounts of dairy back in my cooking in places where there just are no good substitutes. So far there have been good days, and bad days…we won’t get into detail about the bad days, but overall the tradeoff has worked out in my favor. I mean, lets be honest, while some dairy substitutes are better than the real thing, some just aren’t even close. I’ll still list dairy-free substitutions here though where relevant and for my stomach’s sake, substitute as often as I can.

Alright, my spiel is done, now for a second helping of cake.


One more picture, just because..