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Strawberry Swirl Vanilla Cake

Strawberry Swirl Vanilla Cake

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  • Author: Marilyn
  • 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

Scale
  • 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

  1. Preheat the oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
  6. In a small saucepan, cook the strawberry puree with 2 tablespoons sugar for 5–7 minutes until slightly thickened. Let cool.
  7. 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.
  8. Add remaining batter, top with remaining puree, and swirl again to create a marbled effect.
  9. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
  10. 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

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Find it online: https://marilynrecipes.com/strawberry-swirl-vanilla-cake/