Preheat oven to 350°F.
For the cake, in a medium bowl, whisk together flour, baking soda and salt.
and flour a 10-inch round baking pan, shaking off any excess flour. Place a round of parchment into the bottom of the pan and set aside.
In a stand mixer, cream together the butter, sugar and jam. Once combined, add the eggs
, one at a time, until well incorporated. With the mixer running on low, add half the dry ingredients followed by half of the buttermilk. Once well incorporated, add the rest of the dry ingredients followed by the last of the buttermilk. Pour the batter into the prepared cake pan.
Bake for 25-30 minutes. Remove and cool.
To make the frosting, place the cream cheese and butter into the bowl of a stand and mix on medium until soft. Add in the confectioner’s sugar 1/2 a cup at a time. Once the sugar has been incorporated, add the vanilla and salt.
To make the strawberry topping, place the berries and sugar into a glass bowl and toss to combine. Cover the top tightly with plastic wrap. Fill a medium saucepot 1/4 of the way and place over low heat. Place the plastic wrap covered bowl on top of the saucepot and cook the strawberries slowly—do not stir!—for 20 minutes until the berries soften and their juices begin to release. Remove from heat and refrigerate until ready to serve.
To assemble the cake, flip the cake out onto a plate and remove the parchment. Spread a thick, rustic layer of cream cheese frosting over top of the cake. Add a few dollops of jam on top and, using the back of knife, swirl the jam into the frosting. Slice the cake and using a slotted spoon, pile some berries on top of the slice of cake.