Can strawberry swirl cake be made ahead?

Yes. Bake the cake a day in advance and store covered at room temperature.

Can I use strawberry jam instead?

Jam is sweeter and looser. Reduce it on the stove before swirling.

How do I keep the swirl from sinking?

Thickness matters. A cooled, thick puree stays suspended.

Is this strawberry swirl cake freezer-friendly?

Absolutely. Freeze slices tightly wrapped for best results.

Homemade Strawberry Swirl Cake – Strawberry Swirl Cake

Name: Homemade Strawberry Swirl Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 ½ cups (315 g) all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon fine salt; ¾ cup (170 g) unsalted butter, softened; 1 ¾ cups (350 g) granulated sugar; 3 large eggs, room temperature; 1 tablespoon pure vanilla extract; 1 cup (240 ml) whole milk, room temperature; 2 cups fresh strawberries, hulled and chopped; ¼ cup (50 g) granulated sugar; 1 teaspoon fresh lemon juice; 1 tablespoon cornstarch; 1 tablespoon water

Description

A moist vanilla cake layered with a vibrant strawberry swirl—balanced, beautiful, and bakery-quality at home.

Ingredients

For the Cake Batter

2 ½ cups (315 g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon fine salt
¾ cup (170 g) unsalted butter, softened
1 ¾ cups (350 g) granulated sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup (240 ml) whole milk, room temperature

For the Strawberry Swirl

2 cups fresh strawberries, hulled and chopped
¼ cup (50 g) granulated sugar
1 teaspoon fresh lemon juice
1 tablespoon cornstarch
1 tablespoon water

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Instructions

Step 1: Prepare the Strawberry Swirl

In a small saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook for 8–10 minutes, stirring occasionally, until the strawberries break down and release their juices.

In a small bowl, whisk the cornstarch with water, then stir it into the strawberry mixture. Continue cooking for 1–2 minutes until thick and glossy. Remove from heat and let cool completely. The swirl should be thick, not runny.

Step 2: Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3–4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 3: Combine Wet and Dry Ingredients

Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined—do not overmix.

Step 4: Create the Swirl

Pour half of the cake batter into the prepared pan and spread evenly. Spoon half of the cooled strawberry mixture over the batter. Repeat with the remaining batter and strawberry swirl.

Using a butter knife or skewer, gently swirl the layers using slow figure-eight motions. Avoid over-swirling to keep the pattern distinct.

Step 5: Bake

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil during the final 10 minutes.

Step 6: Cool and Serve

Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. Serve as is, dusted with powdered sugar, or with lightly whipped cream.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American