Buttermilk–Strawberry Jam Cake

Name: Buttermilk–Strawberry Jam Cake
Yield: makes one 8- or 9-inch 3-layer cake / serves 10 to 12
Ingredients: 2 cups sugar; 1/2 pound (2 sticks) unsalted butter, softened; 4 large eggs; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly grated nutmeg; 1 1/4 cups well-shaken buttermilk; 2 teaspoons pure vanilla extract; 1 1/2 cups heavy cream; 1 1/2 cups Buttermilk Crème Fraîche (recipe follows) or store-bought crème fraîche; 1/2 cup sugar; 1 1/2 cups strawberry jam or preserves; 1 pint (2 cups) ripe strawberries, hulled and halved lengthwise; 1 1/2 cups heavy cream; 1/2 cup well-shaken buttermilk; 2 tablespoons sour cream; (makes about 2 cups)

December 14, 2011

This pretty cake was inspired by a jar of brown sugar–strawberry jam from Blackberry Farm (see Sources, page 377), a wonderful inn in the Tennessee mountains, and my grandmother’s old jam cake recipe. The combination of sweet fruit preserves, soft cream, and tender yellow cake makes me think of it as one part strawberry shortcake and two parts English trifle, in sliceable form. When we make it at Foster’s, we leave the sides unfrosted because it looks so homey when the frosting oozes from between the layers and down the sides of the cake. Note that the Buttermilk Crème Fraîche must be made at least two days ahead; if necessary, you can always substitute sour cream or store-bought crème fraîche.

Recipe notes

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