Individual Strawberry-Jam Cakes

Individual Strawberry-Jam Cakes
Photo: Dana Gallagher
Prep Time:
10 mins
Total Time:
1 hrs

Travel back to spring with these strawberry-filled individual cakes. The batter is poured into a six-cup muffin tin and baked, then glazed with a simple confectioners' sugar icing.


  • ½ cup (1 stick) unsalted butter, room temperature, plus more for tin

  • ¾ cup granulated sugar

  • 1 teaspoon finely grated orange zest

  • 2 large eggs, separated

  • 1 ½ cups all-purpose flour

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ¼ cup milk

  • 6 tablespoons strawberry jam or preserves

  • 1 ½ cups confectioners' sugar

  • ¼ 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.

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