Easy Strawberry Jam Cake

This strawberry jam cake is a tender, one-bowl loaf that tastes like a slice of summer, thanks to a generous swirl of fruit jam right in the batter.

It needs no mixer and stays soft for days, so you can bake it once and enjoy it all week with coffee, tea, or just a fork.

What Makes This Strawberry Jam Cake So Good

Most quick cakes dry out fast, but this one stays soft from the oil and the extra moisture in the jam. The strawberry flavor is gentle and real, not artificial. A simple powdered sugar glaze on top adds a pretty pink sheen and an extra touch of sweetness.

It feels a little fancier than a plain loaf but comes together in minutes. Slice it for breakfast, pack it in lunchboxes, or serve it in the afternoon when you want something bright and homemade.

Ingredients

• 1 3/4 cups all-purpose flour: spooned and leveled, not scooped.
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup vegetable oil: canola or sunflower both work.
• 2 large eggs: at room temperature.
• 1 tsp vanilla extract
• 1/2 cup strawberry jam: use a smooth, seedless jam for even color and flavor.
• 1/2 cup whole milk: 2% is fine, too.
• For the glaze: 1 cup powdered sugar, 1 tbsp strawberry jam, 1/2 tsp vanilla extract, and 1 to 2 tbsp milk.

Variations / Substitutions

• Swap the jam: raspberry, apricot, or peach jam all work beautifully. Any smooth preserve keeps the batter even.
• Add a crunchy top: sprinkle 2 tbsp chopped almonds or walnuts over the batter before baking.
• Make muffins: divide the batter into a 12-cup muffin tin and bake at 375°F for 16 to 18 minutes.
• Citrus twist: add 1 tsp lemon or orange zest to the wet ingredients for a fresher note.
• If you love easy fruit desserts, try a spoonable strawberry cobbler next.

How to Make Easy Strawberry Jam Cake

Step 1: Whisk the Wet Ingredients

Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides. In a large bowl, whisk together the 1/2 cup vegetable oil, 3/4 cup sugar, 2 eggs, 1 tsp vanilla, 1/2 cup strawberry jam, and 1/2 cup milk until smooth.

The mixture will turn pale pink and look a little glossy. A few small streaks of jam are fine, just whisk until the liquids feel fully combined.

Step 2: Fold in the Dry Ingredients

In a small bowl, stir together the 1 3/4 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Add the dry ingredients to the wet and fold gently with a rubber spatula until no flour pockets remain.

The batter will thicken and deepen in color. Stop folding the moment the flour disappears—overworking it can make the cake dense and tough.

Step 3: Pour the Batter and Bake

Scrape the batter into the prepared loaf pan and spread it evenly. Bake for 50 to 55 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Check the cake at the 45-minute mark. If the top is already deep brown, tent it loosely with foil. Let the cake cool in the pan for 10 minutes, then lift it out by the parchment and set it on a rack to cool completely.

Step 4: Drizzle the Glaze and Serve

In a small bowl, whisk together the 1 cup powdered sugar, 1 tbsp strawberry jam, 1/2 tsp vanilla, and 1 to 2 tbsp milk until smooth and runny. Spoon the glaze over the cooled cake, letting it drip down the sides.

The glaze will set after about 15 minutes, forming a shiny pink top. Slice once it’s firm and serve at room temperature.

A Few Notes Before You Start

• If your strawberry jam is very thick, warm it for 10 seconds in the microwave so it whisks in easily.
• Room temperature eggs and milk help the batter come together smoothly and give the cake a more even crumb.
• The glaze looks thin when you mix it, but it firms up as it sits. Avoid adding too much milk or it will slide right off.
• Freeze the unglazed loaf wrapped tightly in plastic for up to 2 months. Glaze after thawing.

Bake times by pan type:

Storing Leftovers

• Refrigerate: store the cake in an airtight container for up to 5 days. The glaze stays soft and a little tacky in the fridge.
• Freeze: wrap slices individually and freeze for up to 2 months. Thaw at room temperature.

What to Serve With Strawberry Jam Cake

A slice of this cake is wonderful on its own, but a dollop of lightly sweetened whipped cream and a handful of fresh strawberries turns it into a simple dessert. A scoop of vanilla ice cream alongside a warm slice makes the fruitiness pop, too.

Frequently Asked Questions

Can I make this cake gluten-free?

Yes, use a 1-to-1 gluten-free baking flour blend. The texture will be slightly denser, but the flavor stays the same.

Can I skip the glaze?

You can. The cake is still sweet and moist without it. Dust the top with powdered sugar instead if you want a little finish.

My cake sank in the middle. What went wrong?

Usually that means the batter was underbaked or the oven temperature was off. Check your oven with an external thermometer and bake until a toothpick really does come out clean.

Is there an egg-free option?

You can replace the eggs with two flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water, set for 5 minutes). The cake will be a bit more dense and the rise not as tall, but it works.

Strawberry Jam Cake Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Calories: 345

Ingredients Method Notes

Ingredients

  

• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup strawberry jam
• 1/2 cup whole milk
• For the glaze: 1 cup powdered sugar, 1 tbsp strawberry jam, 1/2 tsp vanilla extract, 1 to 2 tbsp milk

Method

 

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment. In a large bowl, whisk oil, sugar, eggs, vanilla, jam, and milk until smooth.
2. Stir together flour, baking powder, baking soda, and salt. Fold into the wet ingredients until just combined. Do not overmix.
3. Pour the batter into the prepared pan. Bake 50 to 55 minutes until golden and a toothpick comes out clean. Cool 10 minutes in the pan, then remove to a rack to cool completely.
4. Whisk powdered sugar, jam, vanilla, and milk until smooth and drizzly. Spoon over the cooled cake. Let set 15 minutes before slicing.

Notes

For the prettiest pink color, use a seedless, smooth strawberry jam. If your jam is chunky, press it through a sieve before measuring to keep the batter and glaze even.