Old-Fashioned Strawberry Jam Cake Recipe with Southern Bakery Flavor: Nostalgic Bakegoals

You ever bite into a slice and hear the season sing? This old-fashioned strawberry jam cake brings that nostalgia with a modern bakery glow. It’s soft, jammy, and a little nostalgic, like grandma’s kitchen but with a wink and a glaze that says, “I’ve got a secret.”

1. Southern Comfort Strawberry Jam Layer Cake That Feels Like a Cozy Porch Swing

This cake is the ultimate cozy vibes dessert: bright berry jam running through every tender crumb, a gentle spice, and a frosting that tastes like fond memories with a modern twist. Perfect for Sunday dinners, family gatherings, or when you just need a little dessert therapy.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 eggs
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh strawberry jam (plus extra for filling)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans, then line bottoms with parchment for extra reliability.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Beat butter and sugar on medium speed until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating after each addition. Mix in vanilla.
4. Alternate adding dry ingredients and milk to the batter, starting and ending with dry ingredients. Mix just until combined.
5. Fold in 1/2 cup of strawberry jam until ribbons of jam lightly swirl through the batter.
6. Divide batter evenly between pans. Bake 25–30 minutes, until a toothpick comes out clean and edges pull away slightly.
7. Cool pans on a rack for 10 minutes, then invert layers onto rack to finish cooling completely.

👉 A good 9-inch cake pan set makes all the difference—this heavy-duty nonstick set bakes evenly, releases cleanly, and gives you bakery-style layers every single time.

Assemble with a generous layer of jam between the layers and a light crumb coat under frosting. FYI, you’ll want to soak the layers a bit with a tiny brush dab of simple syrup so they stay extra moist. This cake loves an audience; don’t tell the frosting about it, but it’ll disappear fast.

2. Creamy Southern Buttercream With Real Strawberry Shine

This frosting isn’t shy. It’s whipped to a cloud, with a strawberry zing that keeps the flavor from getting shy. It’s the kind of frosting that looks fancy but behaves like your best friend—always there when you need it. Serve this with the jam cake for a bakery-level finish at home.

Ingredients:

• 1 cup unsalted butter, softened
• 3–4 cups powdered sugar, sifted
• 1/4 cup whole milk (plus more as needed)
• 1 tsp vanilla extract
• 1/2 cup strawberry preserves or jam, strained to remove seeds (optional for a smoother glaze)
• Pinch of salt

Instructions:

1. Beat butter on medium speed until creamy and pale, about 2 minutes.
2. Gradually add powdered sugar, mixing on low until incorporated, then turn to medium and beat until fluffy.
3. Stream in milk and vanilla, beating until light and smooth. If frosting seems too thick, add a touch more milk; if too thin, add more sugar a little at a time.
4. Fold in strawberry preserves if you want extra berry speckles and brightness. If you want a glossy finish, whip a bit longer until spreadable but still holds peaks.

Spread a thin crumb coat, chill briefly, then apply the final frosting. For a glossy finish, you can give it a gentle scrape along the sides with the spatula to reveal a marbled, sun-kissed look. Seriously, it’s bakery vibes without leaving your kitchen.

👉 Want that smooth, bakery-style finish? A quality offset spatula and bench scraper set makes frosting effortless—and your cake look professionally done in minutes.

3. Jam-Filled Butter Cake With Nostalgic Sparkle

This version takes the idea of strawberry jam cake and doubles down on that irresistible, old-school bakery charm. It’s the kind of dessert that begs for a scoop of vanilla ice cream, a glug of sweet tea, and a movie night that goes on a little too long.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1/2 cup milk
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup strawberry jam
• 2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Beat in vanilla, then alternately add dry ingredients and milk, starting and ending with dry ingredients. Mix just until smooth.
4. Pour half the batter into the pan, dollop jam in a few spoonfuls, then cover with remaining batter. Swirl lightly with a knife for marbled effect.
5. Bake 28–32 minutes, until a toothpick tests clean. Cool on rack completely.

Cut generous slices for a brunch or tea-time treat, or layer with more jam between rounds for a triple-decker dream. Pro tip: dust with a little powdered sugar and serve with a dollop of whipped cream for that bakery-look finale.

4. Strawberry Preserve Cupcake Cupboard Classic

Want a bite-size version that still tastes like a bakery anthem? These cupcakes carry the same strawberry-forward flavor and the same homey feel, just in a fun, portable format. They’re perfect for potlucks, school lunches, or flirting with your sweet tooth in the car on a road trip.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1/2 cup milk
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup strawberry jam (for filling)
• 1 tsp vanilla extract
• Optional: mini chocolate chips for a playful twist

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. Beat butter and sugar until fluffy. Add eggs one by one, then vanilla.
3. Alternately add dry ingredients and milk, finishing with dry ingredients. Fold in optional chocolate chips if you’re feeling mischievous.
4. Fill liners about two-thirds full. Add a teaspoon of strawberry jam to the center of each, then cover with a bit more batter.
5. Bake 18–22 minutes, until lightly golden and a toothpick comes out clean. Cool completely before frosting.

Frost with a dab of buttercream or simply dust with powdered sugar for a quick bakery vibe. These little cups travel well and freeze nicely for future dessert emergencies. FYI, they also look adorable on a little dessert spread.

5. No-Fuss Strawberry Jam Pound Cake With Southern Bakery Flair

If you’re in the mood for a loaf that slices like a dream and stays moist for days, this pound cake is your new best friend. It’s got the jam swirl, a whisper of lemon, and a texture that says “Yes, I shopped at a real bakery.” Serve it with whipped cream or vanilla ice cream—your choice, chef’s kiss either way.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 eggs
• 1/2 cup milk
• 1/2 cup strawberry jam
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• Grated zest of 1/2 lemon (optional for brightness)

Instructions:

1. Preheat oven to 325°F (165°C). Grease and line a loaf pan with parchment for easy release.
2. Beat butter and sugar until creamy, about 3 minutes. Add eggs one at a time, beating well after each addition.
3. Mix in vanilla and lemon zest if using. In a separate bowl, whisk flour, baking powder, and salt.
4. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
5. Spoon half the batter into the pan, dollop with jam, then top with remaining batter. Swirl gently with a toothpick for marble elegance.
6. Bake 50–60 minutes, until a toothpick tests clean and the edges pull away from the pan.

Let cool in the pan for 15 minutes, then transfer to a rack. Slice thick for dessert with a smear of butter or a scoop of vanilla ice cream. If you’re feeling fancy, dust with powdered sugar and a few edible flowers for a southern bake sale vibe. Trust me, it looks like a dream on a plate.

These five recipes mix old-fashioned charm with a modern bakery-flair twist, all centered around strawberry jam that tastes like summer in a jar. They’re easy to pull off, friendly to imperfect home cooks, and utterly crave-worthy. FYI, you might find yourself remixing these for holidays, brunches, or simply Friday night when you want something that feels like a hug in cake form.

Want more tips? Use fresh, in-season berries for the best flavor, and don’t skip the lemon zest in the pound cake—it’s the bright note that keeps the sweetness from weighing you down. And seriously, if you only try one thing, make the buttercream with real strawberry purée—you’ll taste the difference in one bite.

So, which one are you diving into first? The jam-filled layers that scream porch swing or the loaf that slices like a dream? Either way, you’re about to become your own Southern bakery street cred. Enjoy every bite and share the love—your taste buds will thank you.

Happy baking, friend. May your jam be sticky in the best possible way, and your cake be perfectly tender with a bakery glow. See you at the dessert table!