Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I made a strawberry cake that actually looked like it belonged in a bakery. I was 19, experimenting in my tiny kitchen, and my roommate walked in just as I swirled the bright red strawberry puree into my vanilla batter. Her eyes lit up, and she said, “That looks magical!” That moment reminded me that food is more than taste; it’s joy, color, and the memories we create while sharing it. That’s exactly why I adore making this Strawberry Swirl Vanilla Cake. The soft vanilla base, intertwined with vibrant strawberry ribbons, feels like a hug for the soul.
Every time I make this Strawberry Swirl Vanilla Cake, I think of cozy afternoons with friends, tea cups in hand, and laughter echoing in the kitchen. The recipe is simple enough for beginners, yet elegant enough to impress anyone. The cake’s tender crumb and natural strawberry sweetness make it irresistible, and yes, it tastes even better the next day as the flavors meld beautifully.
Why I Love Making This Recipe
There’s something so comforting about a homemade cake. I love that this Strawberry Swirl Vanilla Cake brings a pop of color to a regular day. Making it is therapeutic beating the butter and sugar until fluffy, slowly folding in the flour, and carefully swirling the strawberry puree. It’s a quiet, joyful ritual. And when the aroma of vanilla and strawberries fills the kitchen, it’s like magic.
Another reason I love this recipe is its versatility. I can serve it as a simple afternoon treat, dress it up with whipped cream for a birthday, or even make mini cupcakes using the same batter. The flavors are timeless: soft vanilla and sweet strawberries, balanced perfectly for every occasion.
Ingredients & Little Kitchen Secrets
Here’s what I always keep on hand when making my Strawberry Swirl Vanilla Cake:
- 2 1/2 cups (300g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) whole milk
- 1 1/2 cups (225g) fresh strawberries, pureed
- 2 tablespoons sugar (for strawberry puree)
Little kitchen secrets:
- Room temperature eggs and butter create a lighter, fluffier batter.
- Puree strawberries with a small amount of sugar and simmer briefly to intensify the flavor.
- Don’t overmix the batter; gentle folding preserves the airy texture.
How I Make It, Step by Step
- Preheat the oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- For the strawberry puree, cook the strawberries with 2 tablespoons sugar over medium heat for 5–7 minutes until slightly thickened. Let cool.
- Pour half of the vanilla batter into the prepared pan. Spoon half of the strawberry puree over the batter and swirl gently with a knife.
- Add remaining batter, top with remaining puree, and swirl again to create a beautiful marbled effect.
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
How I Serve It at Home
I love serving this cake with a dollop of whipped cream or a drizzle of strawberry sauce for extra flair. Sometimes I slice it into small squares for afternoon tea or cut thick wedges for a weekend brunch with my family. Kids love the colorful swirls, and adults appreciate the delicate balance of flavors. A light dusting of powdered sugar on top is optional but adds a charming finish.
Storage, Reheating & Make-Ahead Tips
This Strawberry Swirl Vanilla Cake keeps well in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. To reheat, pop a slice in the microwave for 10–15 seconds to bring back that soft, freshly-baked texture.
For make-ahead options, you can bake the cake and freeze it (well-wrapped) for up to 2 months. Thaw overnight in the fridge and serve as if freshly baked. You can even prepare the strawberry puree in advance to save time.
100-Word Short Version
Soft, buttery, and beautifully marbled, this Strawberry Swirl Vanilla Cake is a cozy treat for any occasion. I combine a tender vanilla batter with sweet, cooked strawberry puree, swirling them together for a stunning marbled effect. It’s simple to make, bakes in under an hour, and is perfect for birthdays, afternoon tea, or family desserts. Serve with whipped cream or powdered sugar for a charming finish. The cake stores well at room temperature or in the fridge, and it freezes beautifully. Every slice bursts with flavor, color, and memories of homemade comfort.
Recipe Card Section
⏱️ Time
- Prep: 20 minutes
- Cook: 50 minutes
- Total: 1 hour 10 minutes
🛒 Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) whole milk
- 1 1/2 cups (225g) fresh strawberries, pureed
- 2 tablespoons sugar (for strawberry puree)
👩🍳 Instructions
- Preheat oven to 175°C (350°F). Grease and line a 9-inch cake pan.
- Whisk flour, baking powder, and salt. Set aside.
- Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternate dry ingredients and milk, mixing gently.
- Cook strawberries with sugar for 5–7 minutes. Cool.
- Pour half the batter into pan, swirl with half puree. Add remaining batter and puree, swirl again.
- Bake 45–55 minutes or until toothpick comes out clean. Cool before serving.
📝 Notes
- Use ripe strawberries for best flavor.
- Sub frozen strawberries (thawed and drained) if needed.
- Store in an airtight container 3–5 days or freeze up to 2 months.
🍽️ Nutrition (per slice)
Calories: 380 kcal 🍰 | Sugar: 32g 🍓 | Fat: 18g 🧈 | Saturated Fat: 11g | Unsaturated Fat: 6g | Carbs: 50g | Protein: 6g | Sodium: 180mg | Cholesterol: 95mg
Strawberry Swirl Vanilla Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: B
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Swirl Vanilla Cake is soft, buttery, and beautifully marbled with fresh strawberry puree. Every slice delivers a perfect balance of sweet vanilla flavor and fruity swirls, making it ideal for birthdays, afternoon tea, or a cozy family dessert. The tender crumb and vibrant strawberry ribbons create a stunning homemade cake that tastes as lovely as it looks.
Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) whole milk
- 1 1/2 cups (225g) fresh strawberries, pureed
- 2 tablespoons sugar (for strawberry puree)
Instructions
- Preheat the oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- In a small saucepan, cook the strawberry puree with 2 tablespoons sugar for 5–7 minutes until slightly thickened. Let cool.
- Pour half of the vanilla batter into the prepared pan. Spoon half of the strawberry puree over the batter and swirl gently with a knife.
- Add remaining batter, top with remaining puree, and swirl again to create a marbled effect.
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Use ripe, sweet strawberries for the best flavor. You can substitute frozen strawberries (thawed and drained) if fresh are not available. Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. This cake also freezes well for up to 2 months when tightly wrapped.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Conclusion
Making this Strawberry Swirl Vanilla Cake has become one of my favorite rituals in the kitchen. It’s simple, heartwarming, and full of love exactly the kind of baking that brings families and friends together. Every swirl tells a story, every bite brings joy, and every slice is a memory. I hope you enjoy making and sharing this cake as much as I do it truly is a hug in dessert form.