This recipe is for a super moist lemon cake filled with homemade strawberry jam. It's frosted with lemon cream cheese frosting and topped with more strawberry jam. It's the perfect cake to highlight all the best summer flavors!
This post is sponsored by Lifeway. All thoughts and opinions are my own. Thank you for supporting brands that make In Bloom Bakery possible!
Why You'll Love this Lemon Strawberry Jam Cake
- Super moist lemon cake layers- this cake is made extra moist with Lifeway's lemon kefir. Kefir behaves similarly to buttermilk in this cake recipe and gives the cake the most tender "crumb". It also helps the cake stay moist for multiple days after baking.
- Extra lemony flavor- this cake uses lemon flavored kefir, lemon zest and lemon extract to give it the very best lemon flavor
- Cream cheese frosting- is there anything better than cream cheese frosting? It's the superior frosting in my opinion, and pairs exquisitely with this lemon cake
- Homemade strawberry jam- lemon and strawberry are a match made in heaven. A thick homemade strawberry jam goes in between the lemon cake layers creating a delicious flavor combination in each bite of cake.
If you're looking for other lemon recipes check out my best lemon tart, lemon bars, raspberry lemon loaf cake, blueberry lemon lavender cake, or lemon lavender sugar cookies.
Ingredients for Lemon Strawberry Jam Cake
- Butter- make sure it's softened to room temperature and unsalted, used in the cake and frosting
- Sugar- granulated white sugar is used to sweeten the cake and strawberry jam
- Egg whites- make sure they're room temperature, they'll be whipped into the butter and sugar to give the cake a light fluffy texture
- Lemon zest- used to create the lemon flavor
- Lemon extract-gives this cake an extra lemony kick
- Lifeway Lemon Kefir- make sure it's room temperature, makes the cake extra moist
- Flour- all purpose flour is used to give the cake the best "crumb"
- Baking soda & baking powder- leaven the cake and give it it's "fluffy" texture
- Salt- just a little brings out all the flavors in the cake
- Strawberries- fresh strawberries are puréed and then made into homemade jam
- Lemon juice- a few tablespoons are used in the jam to enhance the strawberry flavor
- Cream cheese- used to make the delicious lemon cream cheese frosting, make sure it's cold, not room temperature, when making the frosting
- Powdered sugar- used to sweeten the lemon cream cheese frosting
Step by Step Instructions
STEP ONE: Purée the strawberries.
STEP TWO: Add the strawberry purée, sugar and lemon juice to a saucepan and cook over medium low heat until it is very thick. Set aside to cool completely.
STEP THREE: Cream the sugar and butter together.
STEP FOUR: Add the egg whites, lemon zest and lemon extract in and whip until fluffy.
STEP FIVE: Add in the lemon kefir and combine.
STEP SIX: Whisk together the dry ingredients.
STEP SEVEN: Add the dry ingredients to the wet ingredients a little at a time until all is combined together.
STEP EIGHT: Divide the batter evenly between three 6" greased cake pans.
STEP NINE: Bake the cakes and let cool.
STEP TEN: Whip the butter then add in the cream cheese. Then add in the powdered sugar a little at a time. Finally mix in the lemon zest.
See recipe below for exact measurements.
How to Assemble the Cake
FOR THESE STEPS YOU'LL NEED
- a cake scrapper
- a rotating cake turntable
- a cake frosting spatula
- a sharp knife
- a piping bag fitted with a large circular tip
- 4-5 plastic straws (optional)
GETTING PERFECTLY SIZED CAKE LAYERS
Once the cakes are completely cooled, begin to make each layer as similar in size as possible. Usually you will only have to cut the tops off of each cake layer. With a sharp knife, remove the tops from each cake layer until each are flat and can be stacked and the cake is even. So, each layer should sit flat on each other without the cake leaning.
Filling the Cake
Add some of the lemon cream cheese frosting to a piping bag fitted with a large circular tip. Then place a dollop of lemon cream cheese frosting in the center of your cake turntable. Place the first cake layer over it. Then add a thin layer of lemon cream cheese frosting on top of the cake layer and even it out with your frosting spatula, turning the cake table as you go. With the piping bag of lemon cream cheese frosting, pipe a “border” layer of frosting just on the edges of the cake layer. Make sure the border of frosting is about ½ inch thick and 1 inch high. Then add about ¼ cup of strawberry jam onto the cake layer. Place the next cake layer over top and repeat the step. (At this point consider inserting 4-5 plastic straws through the top of the cake to reinforce it so that it won't lean).
Creating the Crumb Layer
Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your frosting spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake table as you go to make this as easy as possible. This layer of frosting should be very thin. This is called the ‘crumb layer’ and will ensure that the cake’s final coating of frosting is smooth and free of crumbs. Once the crumb layer of frosting has been applied, place the cake in the fridge for at least 30 minutes to allow the frosting to harden.
FINAL LAYER OF FROSTING
Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. Apply generous dollops of frosting on the sides and top of the cake and smooth them out with your cake frosting spatula.
Then with your cake scraper even out the frosting, turning the cake table as you go, to give you an even coating of lemon cream cheese frosting. Then take a clean frosting spatula and drag small portions of the strawberry jam across the cake. Use the cake scrapper to even out and swirl the jam into the cake. Don't over think this step, just apply and scrape! It doesn't have to be perfect.
Decorating The Lemon Strawberry Jam Cake
I chose to decorate this cake simply with strawberry jam, halved strawberries and a lemon slice, but you could also easily pipe any remaining frosting onto the top edges of the cake or along the bottom. Whatever you think would look the best! Then serve the cake!
FAQs
Can I reduce the amount of sugar in the cake? No. Sugar not only sweetens cakes, it also adds moisture. If you remove some of the sugar the cake's ratios will be off and it will not bake properly.
Can I leave out the eggs? No. The egg whites help to give the cake it's fluffy texture. If you leave them out you may end up with a flat, dense cake.
Can I bake the cake in two 8" or 9" pans instead of three 6" pans? Yes absolutely. However, I've only tested this cake as a three layer 6 inch cake. Baking times will vary. I suggest starting at 22 minutes and checking the cake's doneness and adding more time as necessary.
Can I use store bought strawberry jam? Of course!
Can I use something other than kefir in this cake recipe? Yes. Buttermilk is a great alternative.
Can this cake be made gluten free? I have not personally tested this cake with gluten free flour as gluten free baking is not my area of expertise.
Pro Tips
Make sure all the wet ingredients for the cake are room temperature. The cake may end up "gummy" if your wet ingredients are cold.
When you add the egg whites in with the butter and sugar, make sure to whip them for 2-5 minutes, not just until they're combined. The mixture should be noticeably fluffy when it is done.
Use a food scale to weigh the batter and make sure it's evenly distributed between each cake pan.
Use a grease spray that has flour in it. This will help the cake not stick to your pans more.
Use softened, room temperature butter for the frosting and make sure you whip it until it is pale in color, almost white. It should double in size. Then add in cold cream cheese and combine. This makes for the best cream cheese frosting consistency. If you use room temperature cream cheese the frosting tends to get "runny".
When making a cake with a jam filling, sometimes it is necessary to use plastic straws to keep it secured. The jam is not as stable as frosting, so the cake tends to lean if it's not reinforced. To do this simply insert 4-5 straws into the cake once the layers are filled and before attempting to apply the crumb layer of frosting. (Cut the straws to the height of the cake).
Storing the Lemon Strawberry Jam Cake
Store leftovers in the fridge in an airtight cake carrier for up to three days. Additionally you can slice the cake and wrap each layer in multiple layers of plastic wrap, put them in a Ziploc bag and freeze them for up to two weeks. (Let each cake slice come to room temperature before eating).
Other Recipes to Try
Strawberry Shortcake Layer Cake
📖 Recipe
Lemon Strawberry Jam Layer Cake
Ingredients
For the Strawberry Jam
- 16 oz. fresh strawberries
- ¾ cup granulated white sugar
- 2 tablespoon lemon juice
For the Lemon Cake
- ½ cup + 2 tablespoon unsalted butter, softened (10 tbsp)
- 1 ½ cups granulated white sugar
- 4 egg whites, room temperature
- 2 tablespoon lemon zest
- 2 teaspoon lemon extract
- 1 cup lemon kefir, room temperature
- 2 ¼ cups all purpose flour
- ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
For the Lemon Cream Cheese Frosting
- 1 ¼ cups unsalted butter, softened
- 8 oz. cream cheese, cold
- 1 ½ teaspoon lemon zest
- 3 ½ cups powdered sugar
Instructions
For the Strawberry Jam
- Add 16 oz. of strawberries with stems removed to a food processor. Pulse until the strawberries are puréed.
- Add the strawberry purée, ¾ cup of granulated white sugar and 2 tablespoon of lemon juice to a large sauce pan.
- Simmer the mixture on medium low heat for 20-25 minutes until very thick. You should have around 1 cup of jam.
- Remove from the heat and allow the jam to completely cool.
For the Lemon Cake
- Preheat the oven to 350 degrees.
- Cream ½ cup + 2 tablespoon of softened, unsalted butter and 1 ½ cups of granulated white sugar together in a large bowl with an electric mixer.
- Add in four egg whites, 2 tablespoon of lemon zest and 2 teaspoon of lemon extract and mix for 2-5 minutes until the mixture is noticeably "fluffy".
- Then add in 1 cup of lemon kefir and mix just until combined.
- In a small bowl sift together 2 ¼ cups of all purpose flour, ¼ teaspoon of baking soda, 1 ½ teaspoon of baking powder and ½ teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients until all is combined.
- Evenly distribute the batter between 3 greased 6" cake pans.
- Bake the cakes for 29-32 minutes, or until a cake tester comes out clean from the centers and the centers "spring" back when pressed upon.
- Let the cakes cool in their pans for 10 minutes, then transfer them to a cooling rack to completely cool.
For the Lemon Cream Cheese Frosting
- Add 1 ¼ cups of softened, unsalted butter to a large bowl. Mix with an electric mixer until the butter is pale in color and fluffy. It should about double in size. (This takes around 5 to 10 minutes).
- Then add in 8 oz. of cold cream cheese and mix until it is thoroughly combined.
- Sift in 3 ½ cups of powdered sugar a little at a time, making sure each addition is fully combined before adding the next.
- Then add in 1 ½ teaspoon of lemon zest and mix until the frosting is light and fluffy, about another minute or so.
Assembling the Cake
- See the above blog post for step by step pictures.
- Once the cakes are completely cooled, begin to make each layer as similar in size as possible. Usually you will only have to cut the tops off of each cake layer. With a sharp knife, remove the tops from each cake layer until each are flat and can be stacked and the cake is even. So, each layer should sit flat on each other without the cake leaning.
- Add some of the lemon cream cheese frosting to a piping bag fitted with a large circular tip. Then place a dollop of lemon cream cheese frosting in the center of your cake turntable. Place the first cake layer over it. Then add a thin layer of lemon cream cheese frosting on top of the cake layer and even it out with your frosting spatula, turning the cake table as you go. With the piping bag of lemon cream cheese frosting, pipe a “boarder” layer of frosting just on the edges of the cake layer. Make sure the boarder of frosting is about ½ inch thick and 1 inch high. Then add about ¼ cup of strawberry jam onto the cake layer. Place the next cake layer over top and repeat the step.
- At this point consider inserting 4-5 plastic straws through the top of the cake to reinforce it so that it won't lean.
- Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your frosting spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake table as you go to make this as easy as possible. This layer of frosting should be very thin. This is called the ‘crumb layer’ and will ensure that the cake’s final coating of frosting is smooth and free of crumbs. Once the crumb layer of frosting has been applied, place the cake in the fridge for at least 30 minutes to allow the frosting to harden.
- Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. Apply generous dollops of frosting on the sides and top of the cake and smooth them out with your cake frosting spatula. Then with your cake scraper even out the frosting, turning the cake table as you go, to give you an even coating of lemon cream cheese frosting. Then take a clean frosting spatula and drag small portions of the strawberry jam across the cake. Use the cake scrapper to even out and swirl the jam into the cake. Don't over think this step, just apply and scrape! It doesn't have to be perfect.
- I chose to decorate this cake simply with strawberry jam, halved strawberries and a lemon slice, but you could also easily pipe any remaining frosting onto the top edges of the cake or along the bottom. Whatever you think would look the best! Then serve the cake!
one of the 👍 👍 👍 👍 👍 best 👍
Hi! Glad to hear it 🙂
I’m puzzled…your picture shows strawberry filling, but the steps and the pictures in the steps appear to show cream cheese frosting between layers.
Hi Jodi. The steps show both cream cheese frosting and jam. You have to have a frosting boarder, or the jam will just sill out from between the cake layers. The recipe notes to put a thin layer of cream cheese frosting on the cake layer, then the frosting boarder, and then to fill in with jam. Hope this helps 🙂
The icing is heavenly!
Can you make this in only 2 layers with bigger pans?
Can i replace the kefir with regular milk?
Hi! Buttermilk is an even swap 🙂 You can use 1 cup of milk with 1 tbsp of lemon juice to make buttermilk!
When I was whipping the egg whites it seemed like it almost curdled I kept whipping and it kind of fixed it. I was thinking maybe it was because the lemon zest might've had lemon juice on it. Have you ever had this happen and if so do you remember how you remidied it?
I love this recipe. I spent an entire afternoon making it, following every step and it was a heartbreaking failure. I only had 9 inch pans so made two 9 inche cakes. They baked to be an inch high! Totally flat. The lemon was dull, not nearly enough punch. The strawberry jam never thickened enough. The frosting should be strawberry; lemon zest doesn’t come thru. I’m not a Jr baker. I followed the recipe to a T. I wouldn’t invest the $ and time in this recipe again. Clearly, it’s a delicate recipe because I can’t figure out what went wrong. But your pictures look awesome!