Desserts
This Ambrosia Bakery strawberry cake recipe delivers layers of velvety vanilla sponge and fresh berries that taste like summer in every bite. The secret lies in a perfectly balanced batter—light enough to stay tender yet sturdy enough to hold delicate strawberry preserves between each layer.
I’ve baked this version dozens of times, and it never fails to impress, whether served at celebrations or as a simple indulgence.
The recipe begins with a foolproof vanilla cake batter that bakes up moist and golden, then gets infused with homemade strawberry jam for that signature Ambrosia flavor. Three layers create the ideal texture contrast—soft cake, jam-soaked filling, and a creamy frosting that ties everything together.
The best part? No fancy equipment is needed—just a standard 9-inch pan and patience for the layers to set.
By the time you slice into this cake, you’ll find juicy strawberry pieces bursting from each bite, balanced by the buttery richness of the frosting. The vanilla notes shine through without overpowering, making it a crowd-pleaser that’s simple enough for weeknight baking but elegant enough for special occasions.
Let’s get started on creating your own bakery-worthy masterpiece.
This cake keeps well for up to 5 days at room temperature or can be refrigerated for a week, making it perfect for meal prep or gifting. For extra flair, garnish with fresh berries or a dusting of powdered sugar before serving.
The instructions ahead will guide you through every step—from mixing to baking to frosting—so you can achieve that signature Ambrosia Bakery quality at home.
Ingredients for ambrosia bakery strawberry cake
Fresh strawberries, velvety vanilla layers, and buttery frosting—this cake delivers bakery perfection at home.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 2 ¼ cups | Divided for batter and jam |
| Unsalted Butter 🧈 | 1 ½ cups | Room temperature, cubed |
| Large Eggs 🥚 | 6 whole | Room temperature for even mixing |
| Pure Vanilla Extract 🌿 | 2 tsp | High-quality bourbon-based |
| Baking Powder 🧂 | 1 ½ tsp | Freshly measured |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Milk 🥛 | 1 ½ cups | Whole milk preferred |
| Fresh Strawberries 🍓 | 3 cups | Hull-free, chopped for jam |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Powdered Sugar 🍚 | 3 cups | For frosting |
| Heavy Cream 🥛 | 1 ½ cups | Cold for whipped topping |
| Unsalted Butter 🧈 | ½ cup | Cold, for frosting |
The strawberries are non-negotiable here—peak-season, organic berries from a local farm or Trader Joe's make the best jam. If you can't find fresh, high-quality frozen strawberries (thawed and drained) work too. For the flour, King Arthur brand is my go-to—it bakes up lighter than store brands. The butter should be cold but pliable when you start creaming it; if it's too soft, chill the bowl for 15 minutes. Eggs at room temperature mix more smoothly, so take them out 30 minutes before baking.
No vanilla extract? Vanilla bean paste works beautifully—just use half the amount. For the jam, if you're short on strawberries, raspberries or blackberries add a nice twist. The frosting can be made ahead and stored in the fridge for up to 3 days, but let it come to room temperature before whipping. If your frosting isn't sweet enough, add 1-2 tbsp more powdered sugar—taste as you go. For a lighter texture, sift the powdered sugar before mixing.
This cake keeps beautifully—5 days at room temperature wrapped in plastic, or 1 week refrigerated. The layers stay moist, but for longer storage, freeze individual slices for up to 3 months. Garnish with fresh berries or a light dusting of powdered sugar before serving. The frosting holds its shape for about 4 hours at room temperature, so assemble the cake 2-3 hours before serving if possible.
Why You'll Love This Recipe
- No-Fuss Layers: I swear by this recipe because it’s three things in one—sponge, custard, and strawberry jam—without needing a degree in baking. Just mix, bake, layer, and repeat. My first attempt had a slightly lopsided cake, but honestly? No one noticed because the flavor was already winning.
- Vanilla Butter Magic: That butter-egg-vanilla combo in the custard layer? It’s ridiculously good—creamy but not heavy, sweet but not cloying. I’ll be real: I’ve made this cake with store-bought jam before, but when you use fresh strawberry puree (or even just mashed berries), it tastes like a bakery secret.
- Party Ready: This cake is my go-to for birthdays, potlucks, or even a "I just want dessert" Sunday. The layers hold up well, so you can slice it days later without it falling apart. (Yes, even on a Tuesday night when you’re craving something special but don’t want to fuss.)
- Budget Bakery Vibes: You’d pay $12 for this at a café, but here? The ingredients cost me half that. The butter and eggs do the heavy lifting—no fancy extracts or specialty flours—so it’s my secret weapon for feeding a crowd without breaking the bank. Leftovers? They disappear faster than I can say "second slice."
Step-by-step instructions for Ambrosia Bakery strawberry cake
Here's how to create layers of velvety vanilla cake with vibrant strawberry jam and luscious cream frosting.
Prepare the Strawberry Jam Filling
In a medium saucepan, combine the 3 cups fresh strawberries and 1 tbsp lemon juice. Cook over medium heat for 8-10 minutes until the strawberries break down and release their juices. You'll know it's ready when the mixture thickens to a jam-like consistency and smells intensely sweet-tart.
Reduce heat to low and continue cooking for another 5 minutes, stirring occasionally to prevent sticking. The jam should coat the back of a spoon when you lift it. Let it cool completely before using—this prevents the cake layers from becoming soggy. I like to press the cooled jam through a fine-mesh sieve to remove any remaining seeds for a silky texture.
Bake the Vanilla Layers
Preheat your oven to 350°F and grease two 9-inch round cake pans with unsalted butter, then dust with all-purpose flour. In a large mixing bowl, cream together the 1.5 cups unsalted butter and 1 cup of the 2.25 cups granulated sugar on medium speed until light and fluffy—about 3-4 minutes. This step is crucial for creating that signature Ambrosia Bakery tenderness.
Add the 6 whole large eggs one at a time, beating well after each addition. Mix in the 2 tsp pure vanilla extract, then sift in the 3 cups all-purpose flour, 1.5 tsp baking powder, and 0.5 tsp salt. Alternate adding the 1.5 cups milk and remaining 1.25 cups granulated sugar, beginning and ending with the milk. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the layers cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Assemble the Cake Layers
Once the layers are completely cool, level the tops if needed using a serrated knife. Place the first layer on a cake stand or plate. Spread a thin layer of the cooled strawberry jam over the top, then pipe a generous layer of heavy cream (whipped with 3 cups powdered sugar and a pinch of salt) around the edges. This creates a moisture barrier that prevents sogginess.
Place the second layer on top and repeat the process—spread jam, then pipe cream around the edges. For the final touch, spread the remaining jam evenly over the top layer. Chill the assembled cake in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and the frosting to set properly, giving you that perfect balance of sweet cake, tangy jam, and creamy frosting.
Create the Cream Frosting
In a separate bowl, whip the 1.5 cups heavy cream to soft peaks, then gradually add the 3 cups powdered sugar and 0.5 cup cold unsalted butter, one tablespoon at a time. Continue whipping until the frosting is smooth, fluffy, and holds its shape when piped. This frosting should be thick enough to pipe but still light enough to melt beautifully in your mouth.
Once the cake has chilled, pipe the frosting over the top and sides, creating smooth swirls or a simple border. For extra presentation, you can dust the top with a little extra powdered sugar or garnish with fresh strawberry slices. The contrast between the rich vanilla layers, the tangy strawberry jam, and the cool cream frosting makes each bite a perfect balance of flavors and textures.
Pro Tips For Making Ambrosia Bakery Strawberry Cake
- Cream Butter Properly: Use a stand mixer or food processor to beat the butter and sugar until it’s pale and fluffy—about 3-5 minutes. I learned this the hard way: under-creaming means dense cake, and over-whipping later can make it tough. Stop when the mixture clings to the beaters in ribbons.
- Sift That Flour: Sift the flour before adding it to the butter mixture—this prevents lumps and ensures even distribution. I used to just dump it in, and the cake always turned out uneven. A fine-mesh sieve or even a colander in a pinch works.
- Room-Temp Eggs Matter: Take your eggs out of the fridge 30 minutes before using them—room temperature eggs incorporate more smoothly into the batter. Cold eggs can cause streaks and a less uniform texture, and no one wants to fight their cake batter.
- Don’t Overbake the Layers: Pull the cake out of the oven when a toothpick comes out with moist crumbs, not clean. Overbaking dries out the layers, especially with strawberry cake, which can get gummy if pushed. Let it cool in the pan for 10 minutes first—this keeps it from collapsing.
Perfect pairings for ambrosia bakery strawberry cake
Classic Tea Pairings
This cake’s delicate vanilla and strawberry notes pair beautifully with Earl Grey tea—the bergamot’s citrusy brightness cuts through the sweetness while complementing the jam’s tartness. I always serve it with hot tea from Harney & Sons or Twinings, which have consistent quality.
For a lighter option, jasmine green tea adds floral notes that harmonize with the vanilla. 🍵
Coffee Companions
A cold brew or light roast coffee balances the cake’s richness without overpowering it. I recommend Starbucks Pike Place Roast or a local craft coffee with medium acidity.
For espresso lovers, a macchiato with a splash of vanilla syrup enhances the cake’s flavors. Avoid bold dark roasts—they’ll clash with the strawberry’s brightness.
Wine & Sparkling Options
A dry sparkling wine like Prosecco or Champagne (such as La Marca Prosecco) elevates the dessert experience with its effervescence and crisp acidity. For still wine, a Moscato d’Asti or Riesling (try Dr. Loosen Blue Slate) mirrors the strawberry’s sweetness while keeping the palate clean.
Avoid heavy reds—they’ll overwhelm the cake’s delicate layers.
Seasonal Beverage Twists
In summer, a strawberry basil lemonade (muddle 4 fresh strawberries with 2 basil leaves and 1 tbsp lemon juice) refreshes alongside the cake. For winter, a spiced chai latte (with 1 tsp cinnamon and a dash of cardamom) adds warmth.
I also love serving it with vanilla bean ice cream on the side for a deconstructed dessert experience. ✨
Non-Alcoholic Sparkle
For a festive touch, top the cake with sparkling apple cider (like Martinelli’s) or a ginger beer (such as Feather’s) for a fizzy contrast. A vanilla cream soda (like Jarritos) also works—its sweetness mirrors the frosting while the bubbles cleanse the palate.
These pairings keep the celebration going without alcohol.
Nutrition facts
Frequently asked questions
Can I use store-bought strawberry jam instead of homemade?
For convenience, use a high-quality, seedless jam like Smucker's or Welch's. Look for one with minimal additives—just strawberries and sugar. If using store-bought, reduce the amount slightly (about 2 tbsp less) since homemade jam is more concentrated. Always let it cool completely before assembling the cake to prevent soggy layers.
Why did my cake layers sink in the middle?
This usually happens from opening the oven too soon or underbaking. Check with a toothpick—it should come out clean but with a few moist crumbs. If your oven runs hot, reduce the temperature to 340°F and add 5 minutes to baking time. Also, ensure your pans are properly greased and flour-dusted for even heat distribution. Let layers cool completely before assembling to prevent collapse.
How do I make the frosting lighter without losing stability?
For a fluffier frosting, whip the heavy cream to stiff peaks before adding powdered sugar, then fold in the butter at the very end. Chill the bowl for 10 minutes before whipping to prevent overheating. If your frosting is too thick, add 1 tsp milk at a time. For extra stability, dust the cake layers with 1 tbsp powdered sugar before adding frosting to create a barrier.
Can I bake this cake in a single 9-inch pan?
Yes, but you'll need to bake it in 3 separate batches (about 25-30 minutes each) with a cooling period between layers. Use parchment paper to line the pan for easy removal. The layers will be thinner, so adjust your assembly by spreading more jam between them. This works well for individual servings or smaller gatherings.
What's the best way to store leftovers?
Wrap the cake tightly in plastic wrap and store at room temperature for up to 5 days. For longer storage, refrigerate for 1 week or freeze individual slices for 3 months. To serve frozen cake, thaw at room temperature for 1-2 hours before slicing. Avoid refrigerating for short-term storage—it can make the frosting weep.