This is wonderful. Baked 3 layers and split in half, used jam inbetween each. The cake stays moist and delicious with all that goodness soaking into the layers. I am going to try using the jam on chocolate layers, I think that would be delicious. Also, since this is fresh strawberry season in Georgia, I am freezing a couple of batches in order to have this year round.
Strawberry Jam Filling
Serve any extra filling along with the cake, or refrigerate up to 1 week and enjoy homemade jam for breakfast!
This recipe goes with Strawberries and Cream Cake
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Total: 9 Hours, 50 Minutes
- 4 cups mashed fresh strawberries
- 2 1/2 cups sugar
- 1 (3-oz.) package strawberry-flavored gelatin
- 1. Stir together strawberries and sugar in a large saucepan; let stand 30 minutes.
- 2. Bring strawberry mixture to a boil over medium heat; boil 5 minutes. Remove from heat, and stir in gelatin until dissolved; cool completely (about 1 hour). Cover and chill 8 hours.
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