Strawberry Jam Cake Recipe


Serves 14-16


  • ⅓ cup of Greek yogurt, plain

  • 4 tbsp of butter, unsalted

  • ½ cup of coconut sugar

  • 4 large eggs

  • 1 tsp of vanilla extract

  • ¼ cup of honey

  • 2 cups of flour, whole wheat

  • 2½ tsp of baking powder

  • ¼ tsp of salt

  • ¾ cup of milk

  • 1 cup of fresh strawberries




  • Preheat the oven to 180°C/Gas Mark 4

  • Grease two 9-inch round baking pans lined with grease-proof paper

  • Use a hand-held mixer to beat and soften the yogurt, butter, sugar, eggs, vanilla, and honey until well mixed (about 3 minutes)

  • Using a spatula, alternate adding the dry ingredients and the milk, stirring very gently in between

  • Divide the batter evenly between the two pans, shaking gently to ensure that the batter is spread to the edges

  • Bake for 24-26 minutes or until golden brown around the edges

  • Let them cool in their pans on a wire rack for 5 minutes, then invert carefully onto a wire rack and let cool completely

  • Place one cake onto a serving plate and top with about ⅓ of the frosting. Layer on the sliced strawberries. Add another ⅓ of the frosting onto the second cake and invert on top of the strawberries, sandwiching the berries between the frosting. Add the remaining frosting to the top of the cake and spread evenly to the edges. Top with whole berries if desired

To make the frosting:

  • With a hand-held mixer, combine 1½ packs of cream cheese (at room temperature), 2 tablespoons of butter (softened at room temperature), ¼ cup of The Cherry Tree Strawberry Extra Jam, 3 tablespoons honey, and 1 teaspoon vanilla until light and fluffy