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Mrs. Ruth's Strawberry Lemonade Jam Cake

Mrs. Ruth's Strawberry Lemonade Jam Cake

A light vanilla layer cake filled with Mrs. Ruth's Strawberry Lemonade Jam and frosted with a cloud of fresh strawberry cream — no buttercream, no fuss. It looks like a bakery showstopper and comes together in about an hour. Bright, fruity, and perfect for summer entertaining.

Prep Time: 30 minutes | Cook Time: Per package directions | Total Time: 30 minutes plus baking and cooling | Servings: 8

Ingredients

Cake 

Strawberry Cream Frosting

  • 1 package (8 oz) cream cheese, softened
  • ⅓ cup granulated sugar (for cream cheese mixture)
  • 1 cup fresh strawberries, chopped
  • 1½ cups heavy cream
  • 3 tablespoons lemon juice
  • ⅓ cup granulated sugar (for whipped cream)
  • Fresh strawberries, for garnish (optional)

Directions

Cake

  1. Bake vanilla cake according to package instructions in two round cake pans. Cool completely before assembling.

Strawberry Cream Frosting

  1. Beat cream cheese and ⅓ cup sugar together until smooth. Fold in the chopped strawberries and set aside.
  2. In a cold mixing bowl, beat the heavy cream, lemon juice, and remaining ⅓ cup sugar until stiff peaks form.
  3. Gently fold the whipped cream mixture into the strawberry cream cheese mixture until just combined.

Assembly

  1. Place the first cake layer on a serving plate. Spread Mrs. Ruth's Strawberry Lemonade Jam evenly over the top.
  2. Place the second layer on top and press gently to set.
  3. Frost the sides and top of the cake with the strawberry cream frosting.
  4. Garnish with fresh strawberries, if desired. Refrigerate until ready to serve.

Tips & Notes

  • Cool completely: Adding frosting to a warm cake will cause it to melt and slide. Let the layers cool fully before assembling.
  • Cold bowl for whipping: Chilling your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream helps it reach stiff peaks faster.
  • Fold gently: When combining the whipped cream and cream cheese mixtures, use a light hand to keep the frosting airy and cloud-like.
  • Make ahead: The cake can be assembled and refrigerated up to 4 hours before serving. Add fresh strawberry garnish just before serving.
  • Storage: Refrigerate leftovers covered for up to 2 days.

Flavor Pairings We Love

  • Mrs. Ruth's Strawberry Lemonade Jam → cream cheese, lemon, vanilla, fresh strawberries, whipped cream
  • Mrs. Ruth's Simply Strawberry Jam → peanut butter, cream cheese, vanilla, shortbread
  • Mrs. Ruth's Balsamic Strawberry Jam → dark chocolate, cream cheese, pound cake, brie
Next

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