Pink frosted Strawberry Preserves Cake
Strawberry Preserve Cake
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Mix strawberry preserves into the batter to make this traditional Southern treat, and there will be delicious chunks of fruit in every bite. Frost it with strawberry cream cheese icing to make it pretty in pink, and top with fresh sliced strawberries for triple the fruit flavor.
  • 2 1/2 – cups sifted Swans Down Cake Flour
  • 1 1/4 – teaspoons baking powder
  • 3/4 – teaspoon salt
  • 1/2 – teaspoon baking soda
  • 3/4 – cup unsalted butter, softened
  • 1 1/2 – cups sugar
  • 3/4 – cup strawberry preserves
  • 4 – large eggs
  • 3/4 – teaspoon vanilla extract
  • 1/2 – cup buttermilk
  • Red food coloring paste

Strawberry Cream Cheese Icing

  • 1 – (8-ounce) package cream cheese, softened
  • 1 – cup unsalted butter, softened
  • 1/4 – cup strawberry preserves
  • 1 – teaspoon vanilla extract
  • 4 – cups confectioners’ sugar
  • 1 – pinch salt
  • Garnish: fresh strawberries

Preheat oven to 350° F

Line the bottoms of 2 (9-inch) cake pans with parchment paper. Lightly coat each pan with baking spray; set aside.

In a large bowl, whisk together flour, baking powder, salt and baking soda; set aside.

In another large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer approximately 4 minutes, or until light and fluffy. Add preserves. Add eggs, one at a time, beating well after each addition. Scrape down sides of bowl, and add vanilla extract and enough food coloring to achieve desired color.

Reduce mixer speed to low, and add flour mixture, alternately with buttermilk, ending with flour mixture. Divide batter equally between prepared pans, and spread evenly.

Bake on the middle rack of oven 25 to 35 minutes, or until a wooden pick inserted in the center of each cake layer comes out clean. Let cool completely on a wire rack.

 For Icing

In a large mixing bowl, beat cream cheese and butter at medium-high speed with an electric mixer 2 to 3 minutes or until smooth. Add strawberry preserves and vanilla, beating until well combined. Add confectioners’ sugar and salt, beating until smooth.

Spread Strawberry Cream Cheese Icing between layers and on top and sides of cake.

Garnish with fresh strawberries.


  • Therese says:

    I assume this cake can be made in a 9×13” pan?

  • M. Vance says:

    Where can I find the actual recipe with instructions on how to make this delicious preserve cake?

  • Devon says:

    Is there a modified recipe for 3 layers?

    • Swans Down says:

      Hi Devon, Sorry, we have tested a version that would make 3 layers. You can try making 2 batches. Be sure to not fill the pans more than 2/3 of the way full and with the remaining batter make cupcakes. Happy baking!

  • Cecilia Quintos says:

    Excellent recipe, came out perfect!! I trying diff. Recipes with preserves but didn’t work out. THANK YOU!!!

  • Annie says:

    You can make a Strawberry Poundcake. By adding fresh pureed strawberries & strawberry flavor to the cake batter.

  • Veronica says:

    Whipping cream pound cake is awesome thank you ?

  • Shar says:

    The recipe didn’t mention to sift baking powder, baking soda. And salt together. My cake came out spongy. Sad face.

    • Swans Down says:

      Hi Shar, We’re sorry you were disappointed with the recipe. Your information has been forward to our consumer Affairs department. Someone will be in touch. Happy Baking!

  • Linda says:

    Can this cake be used as a strawberry pound cake, with a strawberry drizzle? My friend wants a strawberry pound cake with strawberries in the cake, I’m thinking that the strawberries are going to appear dark in the cake. What do you think
    BTW: I love making the whipping cream cake, comes out awesome every time.

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