Strawberry Preserve Cake Recipes

Steps:

• Grease and flour three 9-in. round baking pans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans. , Bake at 350° until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, strawberries, extract and, if desired, food coloring; beat until smooth. , Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with strawberries if desired.

Steps:

• 1. Preheat oven to 350 degrees. Line 2 9" round pans with parchment paper and lightly coat with cooking spray. Sift dry ingredients together and set aside Beat butter and sugar 4 min until light and fluffy. Add preserves and then the eggs, 1 at a time. Beat well after each. Add vanilla and enough food coloring to desired color. Add flour mixture alternately with buttermilk, ending with flour mixture. Divide evenly into pans. Bake on middle rack of oven for 25-30 min. or done. Let cool completely on a wire rack. Spread frosting between layers and on sides and top. Garnish with strawberries if desired.
• 2. For frosting: Beat cream cheese and butter together until creamy. Add preserves and vanilla. Beat well. Add confectioners sugar and beat until smooth.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch round cake pans.
• Whisk flour, cinnamon, baking soda, nutmeg, and sea salt together in a bowl to distribute well.
• Stir jam and buttermilk together in another bowl.
• Cream sugar and butter together in a separate bowl until fluffy, about 5 minutes. Blend in the eggs, one at a time. Add the flour mixture in 2 parts, alternating with buttermilk and jam mixture in 2 parts. Divide batter between the prepared cake pans.
• Bake in the preheated oven until centers are slightly firm and a toothpick inserted into the centers comes out clean, about 40 minutes. Cool the cakes in their pans for 30 minutes; remove and let cool on a wire rack for 30 minutes more.
• Meanwhile, bring cream to a simmer over medium-low heat. Place chocolate chips in a bowl; pour hot cream on top. Let sit, without stirring, for 5 minutes. Stir in concentric circles until ganache is smooth. Let cool.
• Spread a thin layer of chocolate ganache on cooled cake layers; assemble and frost the top and sides. Sprinkle with toasted almonds.

Steps:

• Preheat oven to 350°. Line the bottoms of 2 (9-inch) cake pans with parchment paper. Lightly coat each pan with baking spray; set aside.
• In a large bowl, sift flour, baking powder, salt, and baking soda together; set aside.
• In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add preserves and then add eggs, one at a time, beating well after each addition. Scrape down sides of bowl and add vanilla extract and enough food coloring to achieve desired color.
• Reduce mixer speed to low and add flour mixture, alternately with buttermilk, ending with flour mixture. Divide batter equally between prepared pans and spread evenly.
• Bake on the middle rack of oven for 25 to 30 minutes, or until a tester inserted in the center of each cake layer comes out clean. Let cool completely on a wire rack.
• In a large mixing bowl, beat cream cheese and butter at medium-high speed with an electric mixer for 2 to 3 minutes, or until smooth. Add strawberry preserves and vanilla, beating until well combined. Add confectioners' sugar and salt, beating until smooth.
• Spread Strawberry Cream-Cheese Icing between layers and on top and sides of cake. Garnish with strawberries, if desired.

Steps:

• In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
• Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.