White cake with strawberry preserves
I totally get that this may not be a new concept to most cake bakers, using white cake with strawberry preserves in between cake layers…but it is to me. After all my fine years here on earth, I have never, so indulge me with surprise and let me have my moment.:)
I was in the mood to make a white cake the other day but wanted to add a little something to change it up. Typically, I just add my homemade frosting or sprinkles between layers and call it a day. But not this day.
Similar to making a peanut butter and jelly sandwich, adding strawberry preserves ( you can use any flavor preserves, I used smuckers natural preserves) between the layers is super simple. I did run into one glitch which I will tell you about below.
Adding Preserves in between cake layers
- Cook your cake
Make and bake your cake layers. I use these mini cake pans to do a smaller layered cake. Let the layers cool completely. This is important for your frosting to go on without a problem. Don’t forget to put a dab of frosting on your cake plate. This will hold your cake in place.
- Begin layering your cake with frosting and preserves
Apply frosting to the top of each layer. Spread enough preserves to cover the top of each layer.
- Repeat and layer
Do this process until all layers are on the cake.
- Final frost
Apply frosting to the top and sides of your cake. Embellish with flowers, cake toppers, or leave it alone to enjoy.
What I would do the next time
Something I learned after I was finished. Sadly the cake was sliding off of the layers. Next time I will use preserves in the middle (and a little less) and a little frosting on the perimeter of each layer to prevent sliding of the cake.
It was delicious nonetheless and the kids loved it! I hope this white cake with strawberry preserves inspires you to make something yummy today as well.
More Delicious Recipe Ideas
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Looks delicious!!
That looks yummy! Great idea!!
Oh wow. My mom used to bake a 9×13 cake and spread the top with strawberry jam and then frosting and it was soooo delicious. I had forgotten about it. Thanks for the reminder. Yours looks delicious!
Have you tried the Bonne Maman jam? Best we have ever tried, and no HFCS! Strawberry is great and we love the apricot and cherry also.
I use raspberry preserves – no frosting – between each of the 3 layers, then frost the entire cake with cream cheese frosting. I then sprinkle grated, sweetened coconut on the top and ‘pat’ the coconut to make it stick to the cake’s sides.