Strawberry Swirl Cake

Strawberry Swirl Cake bursts with vibrant pink hues and sweet fruity flavors that instantly transport you to springtime celebrations with every slice. This incredibly moist cake features a beautiful ribbon of fresh strawberry puree swirled throughout the tender crumb, creating not just visual appeal but ensuring each bite delivers the perfect balance of vanilla cake and concentrated strawberry goodness. The crowning glory comes from the luscious strawberry glaze that cascades over the edges, adding another layer of fresh fruit flavor while creating a bakery worthy finish that will have everyone asking for your secret recipe.

I first created this strawberry swirl cake for my sister's garden party last April when the first strawberries appeared at our local farmers market. My entire family gathered around as I sliced into it, revealing the beautiful pink swirls against the golden cake. My nephew, who typically avoids fruity desserts, requested a second slice before finishing his first one which told me this recipe was truly something special.

Vital Components

• Fresh Strawberries: Form the heart of this recipe with their natural sweetness and vibrant color. Select berries that are fully ripe with deep red color throughout for the most pronounced flavor in both the swirl and glaze.
• All Purpose Flour: Creates the structure that allows the cake to remain tender while supporting the moisture from the strawberry puree. Measuring carefully ensures consistent results each time you bake.
• Unsalted Butter: Contributes richness and helps create the fine crumb texture that makes this cake so irresistible. Allow it to come fully to room temperature for proper incorporation with sugar.
• Granulated Sugar: Balances the natural tartness of strawberries while helping to create a moist, tender crumb. Sugar also aids in creating the beautiful golden exterior during baking.
• Eggs: Provide structure and stability to the cake while adding richness. Room temperature eggs incorporate more evenly into the batter, preventing separation.
• Sour Cream: Adds moisture and tanginess that complements the strawberry flavor perfectly. The acidity also helps activate the leavening agents for better rise.
• Vanilla Extract: Enhances the strawberry flavor with its warm, aromatic notes. Use pure vanilla extract rather than imitation for the best flavor profile.
• Powdered Sugar: Creates a smooth glaze that sets beautifully without being too stiff. The fine texture dissolves completely, ensuring a silky finish on your cake.

Baking Instructions

Prepare The Berries

Wash one pound of fresh strawberries under cold running water, gently patting them dry. Remove the green stems and quarter the berries before placing them in a food processor. Pulse until smooth, measuring out three quarters cup for the cake batter and reserving another quarter cup for the glaze.

Create The Base

Preheat your oven to 325 degrees Fahrenheit and position the rack in the center. Grease a 10 inch bundt pan thoroughly, dust lightly with flour, and tap out any excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined.

Cream The Mixture

In a stand mixer, beat room temperature butter with granulated sugar for five minutes until light and fluffy. Scrape down the sides frequently to ensure full incorporation.

Incorporate Wet Ingredients

Reduce mixer speed and add eggs one at a time, followed by vanilla extract and sour cream. Mix until just combined.

Combine Everything

Gradually add the dry ingredients in three separate additions, mixing just until combined to avoid overdeveloping gluten.

Create The Swirl

Spread two-thirds of the batter into the pan. Dollop half of the reserved strawberry puree and swirl gently. Repeat with the remaining batter and puree.

Bake Thoroughly

Bake for 55 to 65 minutes until a skewer inserted in the thickest part comes out clean. Avoid opening the oven during the first 45 minutes.

Cool Properly

Let the cake cool in the pan for 30 minutes before inverting onto a wire rack. Allow to cool completely before glazing.

Prepare The Glaze

Whisk powdered sugar, reserved strawberry puree, and milk until smooth. Adjust consistency as needed.

Apply Finishing Touch

Pour the glaze evenly over the cooled cake, allowing it to drip naturally down the sides.

Pin it

My grandmother taught me that adding just a tiny pinch of salt to fruit desserts intensifies their natural sweetness. This simple trick transformed my strawberry recipes, creating depth that highlights fresh berry flavor.

Flavor Transformations

Substitute the strawberry puree with raspberry for a tangy twist. Try apple butter for an autumnal version with a maple glaze. Experiment with mango puree and lime zest for a tropical adaptation.

Keeping Fresh

Store cooled cake under a cake dome for up to three days. Refrigerate individual slices for up to one week, bringing them to room temperature before serving. Freeze unglazed cake for up to three months, thawing before applying fresh glaze.

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This cake perfectly captures the essence of strawberry season, offering a striking balance of flavor and texture that appeals to everyone from food lovers to picky eaters.

Frequently Asked Questions

→ Can I use frozen strawberries for this cake?

Yes, you can use frozen strawberries for the puree. Thaw them completely first and drain off any excess liquid before pureeing. The color might not be as vibrant as with fresh berries, but the flavor will still be delicious.

→ How do I store leftover Strawberry Swirl Cake?

Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature before serving for the best flavor and texture.

→ Can I make this cake ahead of time?

Absolutely! This cake actually tastes even better the next day after the flavors have had time to meld. You can make the cake a day in advance and add the glaze just before serving for the freshest appearance.

→ Why did my strawberry swirl sink to the bottom of the cake?

If your strawberry swirl sank, the puree might have been too heavy with liquid. Try cooking down your strawberry puree to remove some moisture or adding 1 tablespoon of flour to the puree before swirling it into the batter.

→ Can I make this cake in a different size pan?

Yes, you can use different pans, but baking times will vary. For a loaf pan, bake for 45-55 minutes. For cupcakes, bake for 18-22 minutes. For a 9x13 inch pan, bake for 25-30 minutes. Always check for doneness with a toothpick.

→ Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. The texture might be slightly different, but most quality gluten-free flour blends work well in cake recipes.