It was just one of those cloudy Oklahoma spring day where rain threatened but fizzled out. I call that a Strawberry (Malt) Cake Day!
I love strawberry cake, but what I wasn’t wanting was that strawberry cake recipe that started out with a box of white cake mix and thawed frozen strawberries… or even the boxed strawberry cake that you just add oil and eggs. Now I’m not hating on those particular recipes that a lot of us love, I just wanted a strawberry cake without the “artificial” cake flavor and coloring. So I worked out my own. The malted flavor along with the berries creates this wonderful buttery flavored strawberry cake.
This cake kind off takes the same idea as my Blackberry Jam Cake recipe does, with the addition of a jam. Strawberries were on sale at my local grocery store, so I knocked out a quick jam. If any of you actually use a pre-made strawberry jam and it works well, please let me know!
For The Quick Strawberry Jam
4 cups sliced fresh strawberry
1/2 cup granulated sugar
Place the sliced strawberry and sugar with just a splash of water. Heat slowly and let the strawberry and natural juice break down with the sugar. Cook to a bubbly jam. Remove and let cool.
For The Cake
12 tablespoons unsalted butter, room temp
1 cup granulated sugar
3 large eggs, room temp
1 teaspoon vanilla extract
1 3/4 cup All Purpose flour
1 cup Cake Flour
1/4 cup Malt Powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup heavy cream
1 cupQuick Strawberry Jam
- Prepare 2- 9” round cake pans with parchment paper round in the bottom of the pans. Butter the sides. Preheat your oven to 325 degrees.
- Begin by creaming your butter and sugar together until smooth. One by one, and after the last one is completely mixed in, add the room temp eggs.
- In a separate bowl combine the two flours, malt powder, salt, baking powder and baking soda. Give it all a good mix to combine.
- With your quick jam, heavy cream, and dry ingredients at the ready begin adding to your creamed butter and eggs. Always start with the dry ingredients and end with dry ingredients with the heavy cream and jam mixed in between. Start with a bit of your dry ingredient and mix in, then follow up with a bit of the cream and then the jam. Do these in batches ending with the dry ingredients. Scrape your bowl down and give it one last mix.
- Evenly pour the batter into your pans. Give them a good tap to release any trapped air and smoothest the top. Bake slowly 35-40 minutes or until your cake tester comes out clean.
- Remove from the oven once bakeD, and cool completely before icing.
For The Strawberry Icing
1 cup softened butter
6 cups powdered sugar
1/2 cup quick strawberry jam… more if you like
splash of cream if the icing is too stiff
Cream the butter and mix in the powdered sugar and jam in batches until smooth. Sick a finger in after mixing and place into your mouth. Enjoy!