Strawberry Preserves Cake – Easy to make cake that incorporates strawberry preserves and is topped with a delicious lemon glaze.
So I just realized something, and that is since I shared with you the post for Strawberry Preserve Donuts I have been totally obsessed with preserves. I mean obsessed as in I just want to add them to anything that I can. Lately I have been testing out some new recipes that I can use it with including a way to add them to a quick dinner recipe as well as coming up with a new cheesy biscuit recipe to spread it on.
Now this is not a sponsored post, but I will share with you that I am a huge fan of Bonne Maman preserves. They are full of flavor and I love how smooth the texture is, but preserves themselves is nothing new to me because I was raised on the homemade version. Each year when fig season would arrive my dad would go foraging for figs in our area to pick them to make his homemade fig preserves. He would also make strawberry preserves when it was strawberry season and if he could find peaches in bulk then he would make them as well. I remember how sweet our house would smell as the fruit was being cooked in a large pot and seeing the rows of freshly jarred preserves line the kitchen countertops.
When I became an adult, no matter where I lived I would always have a jar of my dad’s homemade preserves in my refrigerator along with a few extra jars in the pantry. As I am writing this post, I actually have a jar of strawberry preserves in my refrigerator along with two more jars in my pantry. I also just finished my last jar of fig preserves and have found myself patiently watching the fig tree in my neighbor’s yard for any signs of fresh fruit because then I will know that it will not be much longer until I have some delicious fig preserves to spread on toast, stir in my oatmeal, or add some sweetness to a morning smoothie.
However, today…today…we are adding the strawberry preserves into cake.
Strawberry Preserves Cake Ingredients:
- ½ cup strawberry preserves
- 2/3 cup buttermilk
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 ½ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup pecans, chopped
- 2 cups powdered sugar
- 6 Tablespoons heavy whipping cream
- 2 Tablespoons lemon juice
Preheat the oven to 350 degrees F and spray a 9-inch round cake pan with non-stick cooking spray and lightly flour to prevent the cake from sticking. Set aside. Using a blender or food processor, blend/pulse together the strawberry preserves and buttermilk until it is creamy and smooth. Set aside. In a small mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until combined. Set aside.
Using an electric mixer and a large bowl, mix together the butter and eggs on medium speed for a few minutes until fluffy. Add in the eggs and continue mixing until it comes together. Gradually add in the flour mixture and buttermilk mixture, alternating between the two until all of the ingredients mix together. Use a spoon to stir in the pecans until distributed throughout the cake batter. Spoon the cake batter into the prepared pan and place into the oven to bake 25 to 30 minutes, until a cake tester comes out clean and the cake has browned.
Remove the cake from the oven and allow it to cool in the pan on a cooling rack for 8 to 10 minutes before removing from the pan to allow it to cool completely. To make the glaze, in a medium mixing bowl whisk together the powdered sugar, heavy whipping cream, and lemon juice until smooth. Spread onto the strawberry preserves cake and garnish with fresh strawberries if desired.
*Recipe adapted from Bake from Scratch