Sometimes you just want a really quick dessert that isn’t chocolate. Or maybe you don’t, but other people might. Some people are fruit people. I know a lot of folks that, when given the option, will take a fruit salad or blueberry pie over a dark chocolate cake or decadent seven layer salted caramel chocolate ganache thingy. Or maybe you want to start eating a bit lighter. Or perhaps you’re just wanting to use up some fruit jam or preserves.
I know how that is, sister.
Although in this particular case, I sort of made up the dessert around the fact that I had made the jam, not so much to get rid of it, but to showcase it. I was looking through the book Cake Ladies & I got inspired by all that Southern-ness. So I just decided spur-of-the-moment that I wanted to make a different spin on the strawberry shortcake. Well, that and it was 80 freakin’ degrees here in New York last week. I was not in the mood for heavy duty cakery or cupcakery. I wanted to make something fun & light. Strawberry shortcakes sounded fun, but I wanted to do a different twist on them, and so vanilla-strawberry jam cakes were born.
However, I cheated & used Bisquick because I wasn’t in the mood to labor over the dough. Plus… to be honest… I just felt like it. I’m not going to make any excuses. Sometimes you just have to take a shortcut. I’m not ashamed.
But if you’re anti-Bisquick or you just don’t have any/can’t get any, here’s a recipe for making your own. However, almost any drop-biscuit dough recipe will work here.
Or, you can make a traditional shortcake, if you have a family recipe you hold near & dear. A simple vanilla or unflavored scone recipe would work as well.
The jam is a great way to introduce yourself to making jam, if you’ve never made it before. It’s a really easy one, and it thickens easily. When it’s done, if you’re not making the cakes at all (and you just want the jam) or you aren’t making them right away, all you’ve gotta do is just put the jam in any clean, warm jar you’ve got. I say warm because the jam gets very hot (obviously) while it’s being cooked, and if you put it into a cold jar it could shatter or crack. I used canning jars, but old spaghetti sauce/pickle/mayonnaise jars or little jars with hinged lids work just fine since you won’t be “canning” it. Just be sure the jars are thoroughly cleaned.
VANILLA-STRAWBERRY JAM CAKES
- 4 cups fresh strawberries, washed & hulled (a little over a pound, depending on the size of the berries)
- 1 vanilla bean
- 1/2 cup plus 3 tablespoons granulated sugar
- 1 tablespoon bottled lemon juice
- 2 1/3 cups Bisquick baking mix
- 3 tablespoons unsalted butter, melted
- 1/2 cup milk
- Slice the strawberries & using a potato masher or your (clean) fingers, mash & squish them together. If this doesn’t work, and the berries are too firm, cut them smaller.
- Place the strawberries in a large saucepan. Split and scrape the vanilla bean, adding the seeds to the berries. Add the empty vanilla bean along with the 1/2 cup sugar & lemon juice, stirring & cooking over medium-high heat, breaking up any large chunks of berry with a wooden spoon.
- Cook until it thickens and you can see the bottom of the pan when you stir, roughly 10 minutes.
- Remove the vanilla bean with tongs and add the jam to your clean, warm jars. You aren’t canning this so just make sure the jars are cool before refrigerating them. If making the cakes right away, there’s no need to refrigerate them (unless you prefer the contrast of cold fruit filling to warm dough).
- Meanwhile, heat oven to 425°F. Stir baking mix, melted butter, milk, and 3 tablespoons of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet.
- Bake 10-12 minutes or until golden brown. Remove from oven, and let cool on cookie sheet for 10 minutes. Move to a wire rack to cool until just slightly warm. Plate the cakes, spoon vanilla-strawberry jam on, then spoon some fresh whipped cream on top (see below). Dust with confectioner’s sugar if desired. Voila!
- 1/2 cup heavy whipping cream, cold
- 1 tablespoon powdered sugar
- 1 teaspoon pure vanilla extract
- In the bowl of a stand mixer, whip the three ingredients together with the whisk attachment until they’re thickened. Check the taste, add more sugar or vanilla as needed, by the 1/4 teaspoon.
- Continue beating until the whipped cream is the proper thickness, but don’t whip too much… you’ll get butter!
This very same recipe can be used without the jam, and with fresh strawberries. Or macerated strawberries if you prefer. I just think the vanilla-strawberry jam gives it a totally different spin. The jam is also great on oatmeal, English muffins, you name it. I should also say that this jam recipe would probably work well with raspberries or blueberries too, or even blackberries. The strawberries bright color lets you see the black vanilla bean flecks, but that doesn’t really matter. If you prefer blueberries, try making these jam cakes with them instead!
If you’d like to can the jam for shelf-stability, I’d recommend following a trusted canning-safe strawberry jam recipe and just adding the vanilla bean to that. Here’s a post I wrote up last year with more instructions on canning, and links to some reputable canning resources on the web.