Description

This Strawberry Swirl Vanilla Cake is soft, buttery, and beautifully marbled with a homemade fresh strawberry swirl. The tender vanilla crumb pairs perfectly with the sweet and slightly tangy strawberry ribbons, creating a stunning and delicious dessert for birthdays, brunch, or afternoon coffee. Easy to prepare and full of natural flavor, this cake brings homemade comfort and elegant presentation together in every slice.

Ingredients

Scale

2 cups fresh strawberries, finely chopped
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup whole milk, room temperature

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Instructions

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a saucepan over medium heat, combine chopped strawberries, 1/4 cup sugar, and lemon juice. Cook for 5–7 minutes until softened.
Stir in the cornstarch mixture and cook until slightly thickened. Remove from heat and cool completely.
In a bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat butter and 1 3/4 cups sugar until light and fluffy, about 3–4 minutes.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Add dry ingredients in three additions, alternating with milk. Mix gently until just combined.
Pour half of the batter into the prepared pan. Spoon half of the cooled strawberry mixture over the batter and swirl gently with a knife.
Add remaining batter, top with remaining strawberry mixture, and swirl again lightly to create ribbons.
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 and serving.

Notes

Allow the strawberry swirl to cool completely before adding to the batter to prevent sinking. Avoid over-swirling to maintain distinct strawberry ribbons. Store cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individual slices wrapped tightly for up to 2 months. Serve with whipped cream or fresh strawberries for extra freshness.

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

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 35g
Sodium: 220mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg