Strawberry Jam Pound Cake – Buttery, Sweet, and Full of Love

The Story & Intro

Strawberry Jam Pound Cake always makes me smile before I even take the first bite. The smell alone, that warm buttery sweetness mixed with bubbling strawberry jam, fills my kitchen with the kind of comfort that wraps around you like a soft blanket.

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

When I first made Strawberry Jam Pound Cake, I didn’t plan anything fancy. I simply had a jar of homemade strawberry jam sitting in my fridge and a strong craving for something buttery and comforting. Instead of spreading the jam on bread, I swirled it into a rich pound cake batter. That first Strawberry Jam Pound Cake came out golden on the outside, tender inside, with sweet ruby ribbons running through every slice. Since then, I make this Strawberry Jam Pound Cake whenever I want something simple but special.

This cake feels like an afternoon with friends, like coffee poured into small cups and laughter filling the room. Strawberry Jam Pound Cake tastes like love baked into every crumb.

Why I Love Making This Recipe

I love making Strawberry Jam Pound Cake because it doesn’t ask for complicated techniques. It doesn’t demand perfection. It just asks for good butter, sweet jam, and a little patience.

I enjoy recipes that allow me to slow down. When I cream the butter and sugar together, I watch the mixture turn pale and fluffy. When I spoon the strawberry jam into the batter and swirl it gently with a knife, I feel creative, like I’m painting soft pink lines into a canvas.

This Strawberry Jam Pound Cake gives me that classic pound cake richness but adds something playful. The jam melts slightly while baking, creating pockets of sweetness that surprise you in every bite. It feels nostalgic but also fresh.

I also love how this cake brings women together. When my friends come over, I slice this Strawberry Jam Pound Cake thick and serve it with coffee or tea. We sit around my kitchen table and talk about life, children, dreams, and memories. This cake becomes part of those conversations.

Ingredients & Little Kitchen Secrets

Here is everything I use to make my Strawberry Jam Pound Cake:

• 1 cup (225g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 1/2 cups (315g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk
• 3/4 cup (240g) strawberry jam
• Powdered sugar for dusting (optional)

My Little Secrets

I always use room temperature butter. Soft butter creams better with sugar and creates a lighter texture. I take the butter out at least one hour before baking.

I also bring my eggs to room temperature. Cold eggs can make the batter curdle slightly. When everything stays at the same temperature, the batter looks smooth and silky.

For the strawberry jam, I prefer thick jam with real fruit pieces. If I use homemade jam, the flavor becomes even more special. But a good-quality store-bought jam works beautifully too.

I never overmix the batter after adding the flour. I mix just until I see no dry streaks. Overmixing makes the cake dense.

How I Make It, Step by Step

1. I preheat my oven to 350°F (175°C). I grease and lightly flour a 9×5-inch loaf pan.
2. In a large bowl, I beat the softened butter and sugar together for about 3 to 4 minutes until the mixture looks pale and fluffy.
3. I add the eggs one at a time, mixing well after each addition.
4. I stir in the vanilla extract.
5. In another bowl, I whisk together the flour, baking powder, and salt.
6. I add the dry ingredients to the butter mixture in three parts, alternating with the milk. I begin and end with the flour. I mix gently and stop as soon as everything combines.
7. I pour half of the batter into the prepared loaf pan and spread it evenly.
8. I spoon half of the strawberry jam over the batter. Then I use a knife to gently swirl the jam into the batter. I do not over-swirl.
9. I add the remaining batter on top and smooth it. Then I spoon the remaining jam and swirl again lightly.
10. I bake the Strawberry Jam Pound Cake for 60 to 70 minutes. I check with a toothpick inserted into the center. When it comes out clean or with a few crumbs, the cake is ready.
11. I let the cake cool in the pan for 15 minutes. Then I carefully transfer it to a wire rack to cool completely.
12. Before serving, I dust a little powdered sugar on top if I want a soft, elegant finish.

The smell in my kitchen at this moment feels magical. The butter and strawberry blend together in the most comforting way.

How I Serve It at Home

I slice the Strawberry Jam Pound Cake thick. I like generous slices. I serve it slightly warm when possible because the jam tastes even softer and sweeter.

Sometimes I add a dollop of whipped cream. Other times I serve it with fresh strawberries on the side. During spring and summer, I pair it with a scoop of vanilla ice cream.

When I host women’s gatherings in my home, I place the whole loaf on a wooden board and let everyone cut their own slice. It feels relaxed and welcoming.

This Strawberry Jam Pound Cake also makes a beautiful breakfast treat with coffee. I enjoy a slice early in the morning when the house feels quiet.

Storage, Reheating & Make-Ahead Tips

I store the Strawberry Jam Pound Cake tightly wrapped in plastic wrap at room temperature for up to 3 days. If my kitchen feels warm, I keep it in the refrigerator for up to 5 days.

To reheat a slice, I warm it in the microwave for about 10 seconds. That quick warmth makes it taste freshly baked again.

I also freeze this cake often. I wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. I freeze it for up to 2 months. When I want some, I let it thaw at room temperature for a few hours.

I sometimes bake this Strawberry Jam Pound Cake one day before guests arrive. The flavor actually deepens overnight.

100-Word Short Version

Strawberry Jam Pound Cake is a rich, buttery loaf cake swirled with sweet strawberry jam. I cream butter and sugar until fluffy, add eggs and vanilla, then gently mix in flour and milk. I layer the batter with strawberry jam and swirl it lightly before baking until golden and tender. The result tastes moist, sweet, and comforting with beautiful jam ribbons in every slice. I serve it with coffee, whipped cream, or fresh strawberries. This easy homemade cake stores well and freezes beautifully, making it perfect for gatherings, family moments, or a simple sweet treat.

Recipe Card Section

⏱️ Time
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes

🛒 Ingredients
1 cup (225g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 2/5 cups (315g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (120ml) whole milk
3/4 cup (240g) strawberry jam
Powdered sugar (optional)

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Beat butter and sugar until fluffy.
3. Add eggs one at a time.
4. Stir in vanilla.
5. Whisk flour, baking powder, and salt.
6. Add dry ingredients alternating with milk.
7. Layer batter and jam in pan. Swirl gently.
8. Bake 60–70 minutes.
9. Cool before slicing.

📝 Notes
Use room temperature ingredients for best texture. Do not overmix. Use thick strawberry jam for stronger flavor. Freeze slices individually for easy serving.

🍽️ Nutrition (per slice, approximate)
Calories: 420
Carbohydrates: 52g
Protein: 5g
Fat: 22g
Sugar: 32g
Sodium: 180mg

Strawberry Jam Pound Cake

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• Author: XXXXXX
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (8 servings) 1x
• Diet: Vegetarian

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Description

This Strawberry Jam Pound Cake is rich, buttery, and bursting with sweet strawberry flavor in every bite. Swirled with luscious strawberry jam and baked to golden perfection, this moist pound cake makes the perfect dessert for spring gatherings, afternoon coffee, or a simple family treat. Easy to prepare and incredibly comforting, this homemade strawberry pound cake recipe delivers classic flavor with a fruity twist everyone will love.

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Ingredients

Scale 1x2x3x

• 1 cup (225g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 1/2 cups (315g) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup (120ml) whole milk
• 3/4 cup (240g) strawberry jam
• 1 tablespoon powdered sugar (optional, for dusting)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3–4 minutes.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, salt, and baking powder.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined.
7. Pour half of the batter into the prepared loaf pan and spread evenly.
8. Spoon half of the strawberry jam over the batter and gently swirl with a knife.
9. Add the remaining batter on top, smooth the surface, then spoon the remaining jam and swirl again.
10. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
12. Dust with powdered sugar before serving, if desired.

Notes

For best results, use room temperature butter and eggs to ensure a smooth batter. You can substitute strawberry jam with raspberry or blueberry jam for a delicious variation. Store the cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. This cake also freezes beautifully for up to 2 months—wrap tightly in plastic wrap and foil before freezing.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: B
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 32g
• Sodium: 180mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 115mg

Conclusion

Strawberry Jam Pound Cake reminds me why I love baking. It feels simple, comforting, and full of heart. Every swirl of jam looks like a little ribbon of happiness baked inside.

When I share this cake, I share more than dessert. I share time, warmth, and connection. I believe food like this brings women and families closer. I hope you bake this Strawberry Jam Pound Cake in your own kitchen, make it a little messy, and fill your home with sweetness.

From my kitchen in Crete to yours, I send you love with every slice. 🍓💛