New This Month

Individual Strawberry-Jam Cakes


Travel back to spring with this strawberry-infused cake.

  • Prep:
  • Total Time:
  • Yield: Makes 6
Individual Strawberry-Jam Cakes

Photography: Dana Gallagher

Source: Martha Stewart Living, November 2003


  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for tin
  • 3/4 cup granulated sugar
  • 1 teaspoon finely grated orange zest
  • 2 large eggs, separated
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 6 tablespoons strawberry jam or preserves
  • 1 1/2 cups confectioners' sugar
  • 1/4 cup freshly squeezed orange juice


  1. Preheat oven to 350 degrees. Butter a standard 6-cup muffin tin; set aside. In a medium bowl, beat butter, granulated sugar, and zest until light and fluffy. Beat in egg yolks one at a time until creamy; set aside. Into a small bowl, sift together flour, baking powder, and salt. Add flour mixture and milk in alternating batches to butter mixture; set aside.

  2. In a clean bowl, whisk egg whites to soft peaks; fold into batter. Divide half of batter among muffin cups. Make an indentation in the middle of each; fill with 1 tablespoon jam. Top with remaining batter.

  3. Bake until a cake tester inserted in top cake layer comes out clean, about 30 minutes. Unmold cakes, and transfer them to a wire rack to cool. In a small bowl, whisk together confectioners' sugar and juice. Place rack over parchment paper; drizzle cakes with glaze.

Reviews Add a comment

  • annagurl1011gm
    20 APR, 2017
    Can this be made into a 8 in. cake pan instead of cupcakes?
  • kvnsgrl
    8 OCT, 2013
    You have to use a thick jam so it doesn't get absorbed, but this is really tasty.
  • tanya1972
    22 JAN, 2011
    I also made 12 instead of 6 cakes (makes you feel only half as guilty when you eat one! Ha ha!). I also placed the batter in cupcake cases making the clean up afterwards considerably less - it also makes them easier to transport if you are taking them as a gift or for a picnic etc.
  • nenilovescupcakes
    15 JAN, 2011
    I did them last week but it ended up with all the jam having gone to the bottom (although I used 2 tbsps of batter for the bottom, as indicated), so you could barely eat them anymore. What went wrong?
  • jenjoz
    5 APR, 2010
    I absolutely love these cakes, and so did my husband. I didn't glaze them (ran out of time), and they are wonderful even without the glaze. I used too much batter in the bottoms, so next time I will split the batter into two batches to make sure I have enough for the bottoms and the tops.
  • michellelee
    30 MAY, 2008
    These muffins are sweet and tart. Yummy! However, it is important to add quite a bit of batter over the jam; I added just enough to cover the jam and it ended up overflowing. Delicious, nonetheless!
  • iluvlife2day
    29 MAY, 2008
    I made them for my husband-to-be and he adored them! I wrapped one up and packed it with his lunch for a quick and yummy breakfast treat. The only thing is make sure you really add plenty of jam in the center and also seal the top layer of batter to keep any jam from overflowing.
  • ashtonberyl
    13 MAY, 2008
    These were easy to make and delicious. I made 12 smaller cakes which worked very well and not as filling as the large ones.
  • CourtneyFFox
    14 FEB, 2008
    Wow, these were delicious. I used rasberry jam instead of strawberry and it worked out great.