Strawberry Jam Pound Cake

When I decided to create a new recipe for all of you, I want it to be the best. Sometimes I'm lucky and my first shot is amazing. Other times, not much.

 Take this strawberry jam cake, for example. I have created some 6 different versions of this cake over the past few weeks. And I did this final version 3 times. Why all the cake? Ok...



I wanted this cake to have a strong strawberry flavor but still has the classic features of book cake like dense cake and crunchy exterior. And the fact is that fresh strawberries, while delicious, don't really add bunches of flavor strawberry when added to things.

Many strawberry cake recipes, such as this one, require the addition of a box of strawberry gelatin to achieve this flavour Additional. This works great for leaf cakes and layered cakes, but the resulting texture is just not very

I then added strawberry extract. It helped, but didn't give him the strawberry touch I wanted.


Another option was to prepare the fresh strawberry puree and reduce it to intensify the flavor... but who has time for that?

So I was talking to my boyfriend Christy Jordan when she mentioned a drizzle of strawberry jam on the hot cake to add some flavor - almost like a 'poke cake'. Going further, I thought, "What if we add melted strawberry jam to the cake dough?" I imagined it would add an excellent strawberry flavor and a bit of color.

Fortunately, that's exactly what he did! And it also added a lot of moisture to the cake.

This is the BEST strawberry cake I've ever eaten.

I have a strawberry flavor that comes to you in many ways! Fresh pureed strawberries, strawberry extract and melted strawberry jam give To this cake a really amazing flavor! And then there's the glaze too! Don't have fresh strawberries? Frozen berries also work! Just use strawberries unsweetened products that have been thawed and drained.