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Individual Strawberry-Jam Cakes

Recipe photo courtesy of Dana Gallagher

Travel back to spring with this strawberry-infused cake.

Source: Martha Stewart Living, November 2003
Total Time Prep Yield



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How would you rate this recipe?
  • MS10813007
    4 JUL, 2018
    Great recipe. If your making 12 smaller ones, as I did, make sure to use 1/2 tbl of jam. They are very sweet with more jam. I prefer a dusting of powdered sugar or this reason. Omitted orange zest. Made a vanilla glaze instead.
  • 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.

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