Recipe Sweets

Strawberry Jam Cake

Craving something sweet? Make this Dreamy 1-Bowl Strawberry Jam Cake. A fluffy and tender white cake filled with fresh strawberries and topped with a sweet strawberry jam. This cake is perfect for those who are looking for something to whip up for Valentines Day. 


  • For this recipe I used a 9 x 5 inch but you can also use a round or square cake pan. Just be aware no matter what size pan that you use that the batter does touch the top of the pan. There should be about a ½ inch space between the top of the pan and the batter. This will prevent the cake from overflowing while baking. 
  • Before adding your batter to your pan make sure to oil your pan or line it with parchment paper. This will prevent your cake from sticking to the pan after baking. 
  • When you add your flour to your measuring cups make sure to spoon and level your flour. You will want to make sure not to overpack the measuring cups with flour. Adding to much will make your batter overflow when adding it to the cake pan.
  • I recommend using fresh strawberries and not frozen. I have tried it with both and found frozen makes the cake too moist and soggy. 
  • Do not overmix your batter. I like to limit my mixing to 1 minutes at the most. It is okay if there is a little bit of flour left on the sides of your bowl.
  • To test to see if my loaf has been cooked all the way I stick a toothpick in the middle. If it comes out clean then it’s cooked all the way. If there is batter on the toothpick pop it back in the oven for longer. 


I used strawberry jam for the top of this cake. However, if you do not have strawberry jam there are tons of other really great jams. Below are some that I recommend using:







I used ¼ cup of jam for the top of the cake (not the batter). To add it to your cake you are going to randomly add dollops of the jam on top. Then using your spoon gently spread the jam around the cake. Just be careful not to mix the jam around too much with the batter. You want the jam to stay on the top of the batter after baking. 

I suggest storing your leftovers on your counter in an airtight container or wrapped up. Before wrapping it up make sure that the cake is completely cooled. I do not recommend placing the cake in the refrigerator. Putting it in the refrigerator will pull the moisture from the cake and will cause your cake to dry out quickly. 

If you are not able to eat the cake in a couple days I recommend slicing the cake and wrapping each piece up. Or placing it in an airtight container and freezing it until you are ready to eat it. To reheat my cake I like to pop it in the microwave until it is warm. 

This Strawberry Jam Cake is: 


Packed with Strawberries

Requires 1-Bowl 

Simple to Make 

When you make this Strawberry Jam Cake I would love for you to snap a photo and share it with me on instagram @itsallgoodvegan.  I can’t wait to hear from you!

Strawberry Jam Cake

  • Servings: 8 slices
  • Difficulty: easy
  • Print

A fluffy and tender white cake filled with fresh strawberries and topped with a sweet strawberry jam.


  • 2 cups all-purpose flour, spooned and leveled, substitute with whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup white sugar, I used cane sugar
  • 1/3 cup of softened butter or coconut oil, I used dairy-free butter
  • 1 cup dairy-free milk, I used unsweetened almond
  • 2 tsp apple cider vinegar
  • 2 tsp vanilla
  • 1 cup of fresh strawberries, chopped into small pieces, do not used frozen


  • ¼ strawberry jam, vegan


  1. Preheat your oven to 350°F. Line your 9” by 5” loaf pan with parchment paper or spray with non-stick spray and set aside.
  2. Using a large bowl whisk all of your dry ingredients together flour, baking powder, baking soda, salt, and sugar together.
  3. Make a well in the middle of your dry ingredients. Combine the softened butter, apple cider vinegar, vanilla, and milk.
  4. Whisk the dry and wet ingredients together. Do not overmix your batter. Fold 1 cup of fresh chopped strawberries into the batter.
  5. Pour batter into the loaf pan. There should be ½ inch between the batter and the top of the pan. This will ensure the batter does not overflow.
  6. Randomly dollop the strawberry jam on top of the batter. Using a spoon gently spread the jam around.
  7. Bake the loaf for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Depending on the heat of your oven you will need to bake it for longer.
  8. Let completely cool for at least 1 hour before slicing.

Make it Your Own

  • This recipe calls for fresh strawberries and not frozen. Using frozen strawberries will make this cake soggy.
  • Test to see if the loaf is cooked all the way by sticking a toothpick in the loaf. If it comes out clean then it is cooked all the way through. If there is batter on it I pop it back in the oven for an additional 5 minutes and test it again.
  • Have leftovers? Slice your bread and wrap them up individually and pop them in the freezer. To defrost your bread just place it in the microwave!

10 comments on “Strawberry Jam Cake

  1. Hi Marissa,
    I am GF and we don’t eat white sugar. Can you suggest substitutes for both? This looks so yummy!
    Thank you!

    • Justine Lockhart

      You can use monk fruit sweetener instead of cane sugar.

    • Susan I recommend using GF 1-to-1 baking four, brands like Bobs Red Mill or King Arthur Flour. They contain a binder like gum in the flour that helps the GF texture taste similar to all-purpose flour. As far as a white sugar substitute I not 100% on this one. Usually I would substitute it with maple syrup but I am afraid with the fresh strawberries it will make the cake too moist adding more liquid. I hope this helps 🙂

    • Ive been using Swerve and that’s GF and 1:1 ratio just like sugar.

  2. Your recipes are delicious 😋

  3. This cake is seriously SO delicious!! Instantly became one of my top favorite cakes! Thanks for sharing this goodness with the world 🙂

  4. This cake is soooo insanely good. I followed the recipe exactly except I cut the sugar to 1/3c and used brown. For the oil I used coconut oil (I mixed it with the almond milk, and microwaved until they were both warm to prevent the almond milk from solidifying the oil into chunks). Fabulous recipe, we will definitely make again. Thank you!!!

  5. Christina Lepano

    Made this and holy cow! Delicious! Brought it to a friends house and he ate 1/2 of it in one night!

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