Desserts
This Ambrosia Bakery strawberry cake recipe delivers the signature velvety layers and juicy berries that make it legendary. đ The secret lies in a perfectly balanced sponge cake infused with strawberry purĂ©e, layered with a luscious strawberry jam filling, and crowned with a smooth cream frosting.
I've replicated their foolproof techniqueâhigh-ratio cake batter for tender crumbs and a strawberry purĂ©e that keeps the cake moist without being soggy.
The cake's magic starts with baking the layers at 350°F for 25-30 minutes, ensuring a golden, even rise. Between each layer, a generous spread of strawberry jam creates that signature burst of flavor with every bite.
The cream frosting, lightly sweetened with powdered sugar, adds a delicate finish that lets the strawberries shine. This isn't just a cakeâit's a celebration of texture and taste, where each component plays its part perfectly.
What you'll end up with is a cake that's restaurant-quality at homeârich, moist layers separated by jam that glistens like fresh berries, all topped with a velvety frosting that's light enough to eat with a spoon.
The aroma alone will have guests gathering before the first slice is served. Serve it at room temperature with fresh strawberries or a dollop of whipped cream for the full Ambrosia experience.
Perfect for birthdays, brunch gatherings, or simply treating yourself to a slice of bakery magic. The recipe scales beautifully, so you can adjust the layers based on how many you're feeding. Let's get baking!
Ingredients for ambrosia bakery strawberry cake
The secret to Ambrosia's legendary cake lies in these 14 ingredientsâvelvety sponge, jam-filled layers, and berry-bright frosting.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour đŸ | 3 cups | Sifted for light texture |
| Granulated Sugar đ | 2 ÂŒ cups | Superfine preferred for smoothness |
| Unsalted Butter đ§ | 1 Âœ cups | Room temperature, softened |
| Large Eggs đ„ | 4 whole | Room temperature for even mixing |
| Fresh Strawberries đ | 1 Âœ lbs | Hull-free, finely chopped |
| Strawberry PurĂ©e đ | 1 cup | Homemade or quality store-bought |
| Strawberry Jam đ | 1 Âœ cups | Seeds strained for smooth filling |
| Powdered Sugar đ | 2 cups | For cream frosting |
| Heavy Cream đ„ | 1 Âœ cups | Cold, whipped to stiff peaks |
| Vanilla Extract đŻ | 1 tbsp | Pure vanilla preferred |
| Baking Powder đ¶ïž | 1 Âœ tsp | Freshly measured |
| Salt đ§ | Âœ tsp | Fine sea salt |
| Lemon Juice đ | 1 tbsp | Freshly squeezed |
| Fresh Strawberries đ | 1 cup | Sliced for garnish |
The strawberries are non-negotiable hereâHoneysuckle White or Seascape varieties from a farmers market give the best flavor. For the jam, Smucker's Unsweetened Strawberry or homemade strained jam works perfectly. The butter should be European-style if you're feeling fancyâPlugrĂĄ or Miyoko's melt beautifully. If you're making strawberry purĂ©e, blend the strawberries with a splash of lemon juice to keep them vibrant. The cake layers need to be evenly sizedâuse a 9-inch round pan for perfect slices.
No strawberry jam? Raspberry preserves thinned with lemon juice works in a pinch. Running short on strawberries? Freeze extras from summer and use them in the purĂ©e. For the frosting, if you can't find heavy cream, whipped coconut cream gives a similar texture. The vanilla extract mattersâMadagascar bourbon or Tahitian vanilla adds depth. For the cake batter, if you don't have superfine sugar, pulse regular granulated sugar in a food processor for 30 seconds. And trust me, don't skip the lemon juiceâit brightens the strawberry flavor and keeps the cake from tasting flat.
The cake layers keep well for 3 days at room temperature wrapped in plastic, but they're best eaten fresh. The frosting can be made a day aheadâjust whip it up and refrigerate until ready to use. For serving, garnish with fresh strawberry slices right before guests arriveâthey add a pop of color and freshness. If you're making this ahead for a party, assemble the cake the night before and refrigerate. Bring it to room temperature before serving for the best texture.
Why You'll Love This Recipe
- No-Fuss Layers: I swear by the way this cake comes togetherâjust mix the butter, sugar, and eggs until light, fold in the flour, then top with fresh strawberries. No fancy piping, no temperamental layers, just a simple batter thatâs ready in minutes.
- Strawberry Obsession: That first bite of warm cake with juicy strawberries melting into the crumb? Itâs the kind of flavor combo that makes you pause mid-slice. The butter richness balances the bright, tangy strawberries so wellâlike a hug in dessert form.
- Weekend or Weeknight: This cake is my go-to for brunch crowds or a lazy Sunday. Slice it for a picnic, serve it with coffee, or even pack it for lunchâit holds up beautifully. (Between us, Iâve eaten it cold from the fridge and never complained.)
- Budget Bright Spot: Fresh strawberries might seem fancy, but you only need a handful to make this shine. The rest of the ingredients are pantry staples, and a single cake feeds sixâmeaning fewer grocery runs and more leftovers Iâll happily reheat. Win-win.
Step-by-step instructions for Ambrosia bakery strawberry cake
Here's how to create that signature velvety texture and strawberry overloadâno shortcuts, just pure Ambrosia magic.
đšâđł Step 1: Prepare the Strawberry Filling and Cake Batter
First, make the strawberry filling by combining the 1 cup strawberry purĂ©e, 1.5 cups strawberry jam, 1 tbsp lemon juice, and 1 tbsp vanilla extract in a saucepan. Simmer over medium-low heat for 5-7 minutes until thickened slightlyâit should coat the back of a spoon but still be pourable. Strain through a fine-mesh sieve to remove any seeds, then set aside to cool completely.
In a separate large bowl, whisk together the 3 cups sifted all-purpose flour, 1.5 tsp baking powder, and 0.5 tsp salt. In another bowl, cream the 1.5 cups softened unsalted butter with the 2.25 cups granulated sugar until light and fluffy (about 3-4 minutes on medium speed). Add the 4 room-temperature eggs one at a time, mixing well after each addition. Gradually fold in the dry ingredients until just combinedâdon't overmix or you'll get a tough cake.
đł Step 2: Layer the Cake with Strawberry Filling
Preheat your oven to 350°F and grease two 9-inch round cake pans (or line with parchment paper). Divide the cake batter evenly between the pans, spreading it out smoothly. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Once the cakes are fully cooled, level the tops if needed. Spread a thin layer of the cooled strawberry filling over the first cake layer, then place the second layer on top. Gently press down to create a seamless cake structure. This layering technique ensures every bite has that signature strawberry surprise.
đ„ Step 3: Create the Cream Frosting and Assemble
In a chilled bowl, whip the 1.5 cups cold heavy cream to stiff peaks using a stand mixer. Gradually add the 2 cups powdered sugar and the remaining 1 tbsp vanilla extract, mixing until smooth and fluffy. This frosting should be thick enough to hold its shape but still spreadableâlike a perfect cloud of strawberry joy.
Spread about half of the cream frosting over the top and sides of the cake, then pipe or spread the remaining frosting on top. Use a spatula to create a smooth finish, then gently press the 1 cup sliced fresh strawberries into the sides of the cake for that bakery-style presentation. Chill the cake in the refrigerator for at least 2 hours before serving to let the flavors meld and the frosting set.
â° Step 4: Garnish and Serve for Maximum Wow Factor
Before serving, arrange the remaining 1.5 lbs finely chopped fresh strawberries artistically on top of the cake, pressing some into the frosting so they peek through. This isn't just decorationâit's the strawberry overload that makes this cake legendary. For extra shine, you can brush the top with a bit of strawberry purĂ©e mixed with a splash of water.
Slice into perfect wedges and serve immediately. Each bite should deliver that velvety cake texture, followed by a burst of jammy strawberry filling, and finished with creamy frosting. The contrast of temperaturesâroom-temperature cake with chilled frostingâtakes this from good to unforgettable.
Pro Tips For Making Ambrosia Bakery Strawberry Cake
- Cream Butter Properly: Use a stand mixer with the paddle attachment and beat the butter and sugar on medium-high for 3-4 minutes until itâs light and fluffyânot just pale, but actually airy. I used to rush this, and the cake turned out dense. The butter needs to incorporate enough air to lift that strawberry layer later.
- Macerate Strawberries First: Toss sliced strawberries with 1-2 tablespoons of sugar and let them sit for 10 minutes before layering. This draws out their juices, so they donât turn the cake soggy when you assemble it. (Yes, even if youâre impatient like me.)
- Donât Overmix the Batter: Mix the wet and dry ingredients just until combinedâno streaks of flour, but stop as soon as you hit that point. Overmixing develops gluten, and your cake will turn out tough instead of tender. I learned this the hard way after a batch that couldâve doubled as a doorstop.
- Chill the Layers: Pop the cake layers in the fridge for 15-20 minutes before frosting. Cold layers hold their shape better when you slice them, and the frosting wonât melt into a sticky mess. Trust me, your future self will thank you when the cake stays intact.
Storing and reheating this ambrosia bakery strawberry cake
Room-Temp Storage
This cake shines when served at room temperatureâthe layers stay moist and the frosting softens beautifully. Wrap the fully assembled cake in plastic wrap or place it in an airtight container after chilling. Store for up to 3 days in a cool, dry place away from direct sunlight.
I like to let it sit at room temp for 1-2 hours before serving to bring out the best texture. đ
Refrigerator Refresh
If your cake has been refrigerated, bring it to room temperature before serving. Remove it from the fridge 2 hours before your gatheringâthis prevents the frosting from becoming too firm.
To speed things up, place the wrapped cake in a 200°F oven for 10-15 minutes while you finish other preparations. This gentle warming trick works wonders for that bakery-fresh feel.
Freezer-Friendly Layers
For long-term storage, freeze the unfrosted cake layers individually in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge, then assemble with fresh frosting. The strawberry filling can also be frozenâjust reheat it gently before using to restore its smooth texture.
I recommend freezing the frosting separately if you're prepping ahead, as it's easier to whip again when cold.
Reheating Tips
If you've stored the fully frosted cake in the fridge, reheat it gently to revive the texture. Wrap it in a damp towel and microwave on low power (50%) for 20-30 seconds. This method keeps the frosting creamy without melting it.
For a more even warm-through, place the wrapped cake in a 250°F oven for 10 minutesâjust enough to soften the frosting and wake up the flavors. đ„
Garnish Like a Pro
Fresh strawberries are key for presentationâalways add them just before serving. If you're reheating a previously garnished cake, remove the old strawberries and replace them with fresh slices. For extra shine, brush the frosting with a strawberry glaze (mix 2 tbsp strawberry purĂ©e with 1 tsp powdered sugar).
This keeps everything looking bakery-fresh, even if it's been stored overnight.
Nutrition facts
Frequently asked questions
Can I substitute store-bought strawberry jam for homemade?
Yes! Use a high-quality, unsweetened strawberry jam like Smucker's Unsweetened Strawberry or Welch's Strawberry Preserves. Look for brands with minimal added sugar and smooth textureâavoid chunky varieties. If your jam is too thick, thin it with 1 tsp lemon juice to achieve the perfect pourable consistency for layering.
Why does my cake turn out dense instead of light and velvety?
Overmixing the batter is the #1 culprit! Stop folding in dry ingredients as soon as they're just combinedâno streaks should remain. Also ensure your butter is room temperature (not melted) and eggs are at room temp. For extra fluffiness, sift your flour and use superfine sugar. If your oven runs hot, reduce temp to 340°F and check for doneness at 22 minutes.
How do I make this cake gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill 1-to-1) plus 0.5 tsp xanthan gum. Add 1 tbsp extra strawberry purĂ©e to compensate for reduced moisture retention. Use separate bowls to avoid cross-contamination, and don't overbakeâgluten-free cakes dry out faster. The frosting remains unchanged.
Can I make this cake in a bundt pan instead of round pans?
Use a 10-12 cup bundt pan and reduce baking time to 20-25 minutes. For the filling, spread half the jam mixture over the cooled cake, then pipe or spoon the remaining frosting on top. Garnish with strawberries arranged in a circular pattern. The bundt shape adds elegant presentation while keeping the signature flavors.
What's the best way to transport this cake to a party?
Assemble the cake 24 hours ahead and refrigerate. Wrap tightly in plastic wrap, then place in a sturdy cake carrier box. For transport, keep it in the fridge until 30 minutes before serving. If traveling, pack it with ice packs in a cooler to maintain temperature. Remove garnish strawberries before transport and replace fresh ones when ready to serve.