Effortless Strawberry Swirl Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 cup unsalted butter, at room temperature
02 -
2 cups all-purpose flour
03 -
1 cup fresh strawberries, blended into a puree
04 -
1 ½ teaspoons baking powder
05 -
3 large eggs
06 -
1 teaspoon vanilla extract
07 -
1 ½ cups white sugar
08 -
1/2 teaspoon baking soda
09 -
1 cup sour cream or buttermilk (pick one)
10 -
1/4 teaspoon fine salt
→ Strawberry Glaze
11 -
2 tablespoons strawberry puree (fresh works best)
12 -
1/2 cup powdered sugar
13 -
1 teaspoon milk (add more to adjust thickness)
# Instructions:
01 -
Turn on your oven to 350°F (175°C) to preheat. Grab a 9-inch round cake pan, and get it ready by greasing it well, dusting it lightly with flour, or using parchment paper to avoid sticking.
02 -
Combine your flour, salt, baking soda, and baking powder in a bowl. Give it a good whisk so that everything blends together nicely.
03 -
In a large bowl, using a mixer, beat together the softened butter and sugar. Keep mixing until it’s super creamy and fluffy—this part makes your cake light!
04 -
One at a time, add your eggs to the butter-sugar mix. Beat well after each egg. Once all mixed in, toss in the vanilla and stir until smooth and silky.
05 -
Slowly fold the dry mixture into the wet mixture. Alternate with sour cream—start with a bit of flour, then sour cream, and keep going until it’s all combined. Don’t overmix, or the cake might get dense.
06 -
Scoop out a small portion of the batter, about 1/4 cup, and mix it with the strawberry puree in a smaller bowl. Pour the rest of the plain batter into the prepared pan, then dab the pink batter over the top. Swirl it around using a knife or skewer, giving it a nice marbled look.
07 -
Pop the cake pan into the oven for 30 to 35 minutes. It’s good to go once your kitchen smells amazing, and a toothpick stuck into the center comes out clean or with just a few crumbs. Cool the cake in the pan for about 10 minutes before flipping it onto a wire rack.
08 -
While your cake cools completely, stir together the powdered sugar, strawberry puree, and a splash of milk. The goal is a glaze that’s easy to pour but not runny—aim for a texture that can coat the back of a spoon.
09 -
Once the cake is totally cool, drizzle the glaze over the top, letting it drip down the sides. Add fresh strawberry slices if you want to dress it up a bit more. Then, enjoy!
# Notes:
01 -
The strawberry flavor really pops the next day, so consider making it in advance.
02 -
Fresh, ripe strawberries are best! If frozen, let them thaw fully and remove any excess water before blending.