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    Home » Cakes

    Easy Strawberry Jam Cake (Gluten Free)

    Published: May 25, 2022 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · 28 Comments

    Jump to Recipe

    This strawberry jam cake is so buttery and delicious, you'll have everyone asking for seconds! It's got a bit of a crust on top, so it's almost like an irresistible cookie cake.

    Slice of strawberry jam cake.

    Okay, are we ready for a super easy and irresistible single-layer gluten free cake recipe? This cake might seem simple and basic at first glance, but it features a layer of sweet strawberry jam spread right in the center, so you get a bit of that delicious jam filling in every bite.

    The sweet strawberry flavor works SO well with this buttery cake. You simply have to try it to know what I'm talking about!

    Jam is one of those things we seem to always have in our fridge. We love mixing some in with buckwheat or oatmeal, using it to make my cream cheese thumbprint cookies, or spreading on homemade pancakes.

    Strawberry jam cake on parchment paper.

    This one took me a couple of tries, simply because I used the wrong pan the first time. I opted for a round cake pan and, not only was it harder to get out, I did experience a bit of overflow.

    So it was back to the drawing board! I used a springform pan the second time, which ended up being perfect. It made for a much cleaner presentation and, because my springform pan is quite a bit deeper than the round cake pan, no spillage! Yay!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes and Substitutions
    • Step-by-Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe
    • Related Recipes You Might Like

    Why You'll Love This Recipe

    • It's such a soft and buttery cake, and the layer of jam really gives it that extra something.
    • You don't need to worry about decorating! The cake is delicious on its own and doesn't require any frosting... but you can always top it off with a light dusting of powdered sugar.
    • You likely have all of the ingredients on hand already.
    Slice of strawberry jam cake being pulled out.

    Ingredient Notes and Substitutions

    • Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1 Flour. Unless otherwise noted, this is the flour I use to develop and test all of my recipes. Whatever blend you are using, be sure it contains xanthan gum. And, because this is a cup for cup flour, you should also be able to swap in all purpose flour if you're not looking to make a gluten free jam cake cake.
    • Greek yogurt: I love using Greek yogurt as an egg substitute in cakes! It adds so much great moisture and helps bind everything together. Be sure to use plain yogurt. I like to use 0% or 2%, both work just as well.
    • Strawberry jam: While you could totally use homemade jam here (how delicious would that be!), I went the easy route and used store-bought. I always go for organic jam, made without corn syrup or any weird artificial ingredients.

    Step-by-Step Instructions

    STEP ONE: Like many recipes, you will start by combining your dry ingredients first, then set that aside.

    STEP TWO: Cream the softened butter with the sugar.

    Dry ingredients in a bowl.
    Creamed butter and sugar in a bowl.
    Wet ingredients in a bowl.

    STEP THREE: Mix in the vanilla and yogurt until it's all well combined.

    STEP FOUR: Add in the dry ingredients while mixing on low speed. This batter is thick, since we're not adding any milk or other liquids... but don't be alarmed! This is a dense and buttery cake, so the thick batter is to be expected and perfectly normal.

    STEP FIVE: Now, pour ⅔ of the batter into a lightly greased springform pan. Spread your favorite berry jam on top, then pour in the rest of the batter.

    Cake batter in a bowl.
    Cake batter topped with jam in pan.
    Strawberry jam cake batter in pan.

    STEP SIX: Bake on 350ºF for about 40-45 minutes. Be sure the cake has cooled completely before attempting to remove it from the pan.

    Expert Tips

    • My top baking tip is always to use a scale to weigh the flour, if possible. This is the best way to ensure accuracy. Too much (or too little) flour will impact the texture of this cake. We'll need 333 grams of flour for this recipe.
    • Don't worry if the top layer of batter doesn't cover the jam completely. It will spread as it bakes and should cover up any pockets of jam that might be peeking out.
    Three slices of strawberry jam cake.

    Frequently Asked Questions

    Can I use any kind of jam for this jam cake?

    Absolutely! While I'm partial to strawberry jam, you can use any fruit jam you like.

    How should I store this strawberry jam cake?

    You will want to store this cake in the refrigerator, in an airtight container. This cake is delicious both cold AND warm, so feel free to bring to room temperature or slightly warm up in the microwave before serving leftovers.

    CLICK HERE TO CHECK OUT MY NEW COOKBOOK!

    Did you make my strawberry jam cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!

    📖 Recipe

    Easy Strawberry Jam Cake (Gluten Free)

    Print Recipe
    A beyond buttery cake filled with a thick layer of sweet berry jam right in the center!
    Course Dessert, Snack
    Cuisine American
    Keyword berries, cake, eggless, gluten free, jam
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Servings 12 servings
    Calories 370
    Author Taleen Benson

    Ingredients

    • 2 ¼ cups (333g) gluten free flour blend
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup (170g) unsalted butter room temperature
    • 1 ½ cups (300g) granulated sugar
    • 1 ½ teaspoons vanilla extract
    • ¾ cup (168g) Greek yogurt room temperature
    • ⅔ cup (226g) seedless strawberry jam

    Instructions

    • Preheat oven to 350°F. Lightly grease an 8" springform pan.
    • In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
      2 ¼ cups (333g) gluten free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
    • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until combined. Add the vanilla extract and yogurt and mix. Stir the dry ingredients in on low speed until just combined. The batter will be thick and slightly sticky.
      ¾ cup (170g) unsalted butter, 1 ½ cups (300g) granulated sugar, 1 ½ teaspoons vanilla extract, ¾ cup (168g) Greek yogurt
    • Transfer ⅔ of the batter into the prepared pan. Spread the berry jam on top of the batter, then spread the remaining batter on top. Don't worry if the batter doesn't cover the jam completely. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pan.
      ⅔ cup (226g) seedless strawberry jam

    Notes

    • If you are not following a gluten free diet, you should be able to substitute all purpose flour.

    Nutrition

    Calories: 370kcal

    Related Recipes You Might Like

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    Reader Interactions

    Comments

    1. Alex says

      August 31, 2020 at 4:01 pm

      5 stars
      What a lovely dessert - We love anything that features jam!

      Reply
      • Taleen says

        August 31, 2020 at 5:31 pm

        Thank you! Me too!

        Reply
    2. Chef Dennis says

      August 31, 2020 at 4:35 pm

      5 stars
      your jam cakes is calling out to me! It looks so buttery and delicious, I can't wait to make it in my kitchen!

      Reply
      • Taleen says

        August 31, 2020 at 5:31 pm

        Thank you so much!

        Reply
      • Megan says

        September 02, 2020 at 1:31 pm

        I want to make this but don't want to go to the store.. Could I use sour cream to replace the yogurt?

        Reply
        • Taleen says

          September 02, 2020 at 1:45 pm

          I haven't tested it that way, but know that you can typically substitute sour cream for yogurt in baking -- it may just make for a slightly richer cake. Please let us know how it turns out if you try it!

          Reply
    3. Michele says

      August 31, 2020 at 4:36 pm

      So light and delicious! Hard to believe it’s gluten free!

      Reply
      • Taleen says

        August 31, 2020 at 5:32 pm

        Thank you, Michele!

        Reply
    4. Amy says

      August 31, 2020 at 4:39 pm

      5 stars
      We love buttery cakes! On the baking list for this weekend!

      Reply
      • Taleen says

        August 31, 2020 at 5:32 pm

        Yay! Thanks, Amy!

        Reply
    5. Linda says

      August 31, 2020 at 4:58 pm

      5 stars
      Oh yum! Love this recipe so much and this is perfect with my breakfast coffee or evening tea.

      Reply
      • Taleen says

        August 31, 2020 at 5:46 pm

        Thank you, Linda!

        Reply
    6. Swathi says

      August 31, 2020 at 6:07 pm

      5 stars
      This gluten and eggless jam cake looks perfect treat for any day.

      Reply
      • Taleen says

        August 31, 2020 at 7:33 pm

        Thank you, Swathi!

        Reply
    7. Emily says

      August 31, 2020 at 10:39 pm

      5 stars
      I love that this has Greek Yogurt in it. Thanks for sharing

      Reply
      • Taleen says

        September 01, 2020 at 9:02 am

        Thank you, Emily!

        Reply
    8. Robyn says

      August 31, 2020 at 11:39 pm

      5 stars
      What an incredible cake, and such a great idea to use yogurt! yum!

      Reply
      • Taleen says

        September 01, 2020 at 9:02 am

        Thanks, Robyn!

        Reply
    9. Mama Maggie's Kitchen says

      September 02, 2020 at 2:58 am

      5 stars
      This looks incredibly delicious. Yum!

      Reply
      • Taleen says

        September 02, 2020 at 9:15 am

        Thank you!

        Reply
    10. Angie says

      October 11, 2020 at 10:00 am

      My mother has a gluten allergy and has since as long as I can remember. I’m always trying to find new recipes to make her. Today is her 63rd birthday and I’m taking this over as a surprise. I almost ate all the batter it was so good! Can’t wait to try this with some tea.

      Reply
      • Taleen Benson says

        October 11, 2020 at 11:13 am

        Yay! Thanks so much for letting me know. Happy birthday to your mother and I hope she enjoys the cake!

        Reply
    11. Beth says

      October 27, 2020 at 5:41 pm

      5 stars
      OMG. so buttery and yummy! I halved the recipe and baked in a four inch pan, and it came out great.

      Reply
      • Taleen Benson says

        October 27, 2020 at 5:51 pm

        So great to hear! Thanks, Beth!

        Reply
    12. Alexis says

      July 11, 2021 at 6:48 pm

      4 stars
      What a special recipe, thanks so much for posting! I substituted to use on-hand ingredients, egg for yogurt and almond for vanilla extract. The result was a very loose crumb that while it cannot be called a cake, tastes absolutely delicious with a splash of oat milk. 😉

      Reply
      • Taleen Benson says

        July 12, 2021 at 7:59 am

        Thanks, Alexis! Using eggs instead of Greek yogurt will result in a loose crumb - as you can tell from the photos, this cake is actually the opposite and quite dense, more like a cookie-cake! I'm glad it worked out and you enjoyed this recipe.

        Reply
    13. Karen says

      June 03, 2022 at 10:30 am

      3 stars
      This cake did not work for me. I followed the directions and am considered quite an experienced baker, but this turned out not so good. The flavor was good, but the cake got really big and then fell when removed from the oven. Parts of the cake were really under baked and I did bake longer than required. I do not know where I went wrong. will try again sometime, but I do recommend your snickerdoodle cookies!

      Reply
      • Taleen Benson says

        June 03, 2022 at 12:46 pm

        Sorry you experienced this, Karen. I haven't had this happen but it does sound like uneven oven temperature/underbaking may have been the issue as that tends to cause cakes to fall after baking. The only other culprit might be if your baking powder or soda wasn't fresh.

        Reply
    4.34 from 6 votes (3 ratings without comment)

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    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

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