Strawberry Swirl Cake with Strawberry Glaze

This Strawberry Swirl Cake with Strawberry Glaze is a beautifully marbled dessert that combines the soft, buttery texture of classic cake with the vibrant flavor of fresh strawberries. A swirl of strawberry puree ribbons through the vanilla batter, and a sweet pink glaze adds a glossy, fruity finish. It’s the perfect centerpiece for spring celebrations, brunches, or an afternoon pick-me-up.

Why You’ll Love This Recipe

• Gorgeous presentation: Swirls of pink make every slice visually stunning.
• Fresh strawberry flavor: Pureed strawberries add both color and natural sweetness.
• Moist and tender texture: Sour cream or buttermilk ensures a soft crumb.
• Quick strawberry glaze: Just three ingredients for a glossy, fruity topping.
• Simple method: Easy mixing and swirling—no fancy equipment needed.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream or buttermilk
• 1 cup fresh strawberries, pureed

strawberry glaze:

• 1⁄2 cup powdered sugar
• 2 tablespoons fresh strawberry puree
• 1 teaspoon milk (or as needed for consistency)

Directions

Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

Mix Dry Ingredients

• In a medium bowl, whisk together:
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
• Set aside.

Cream Butter and Sugar

• In a large mixing bowl, beat 1 cup softened butter and 1 ½ cups sugar using a hand or stand mixer on medium-high speed until light and fluffy (about 3–5 minutes).

Add Eggs and Vanilla

• Add the eggs one at a time, mixing well after each addition.
• Stir in 1 teaspoon vanilla extract.

Add Wet and Dry Ingredients

• Gradually add the dry flour mixture to the wet mixture, alternating with the sour cream or buttermilk, beginning and ending with the flour.
• Mix until just combined—don’t overmix.

Create the Strawberry Swirl

• Reserve about 1/4 cup of the cake batter in a small bowl.
• Stir in the 1 cup strawberry puree to that reserved batter.
• Pour the plain batter into the prepared pan, then spoon the strawberry batter over the top.
• Use a knife or skewer to gently swirl the pink mixture into the vanilla batter for a marbled effect.

Bake

• Smooth the top and place the pan into the preheated oven.
• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Glaze

• In a small bowl, whisk together:
  • 1⁄2 cup powdered sugar
  • 2 tablespoons fresh strawberry puree
  • 1 teaspoon milk (add a little more if needed for pouring consistency)
• Mix until smooth and glossy.

Glaze the Cake

• Once the cake is completely cool, drizzle the glaze generously over the top.
• Let it set for a few minutes before slicing.

Pro Tips and Variations

• Use room temp ingredients for a smooth, even batter.
• Make it citrusy: Add lemon zest to the batter for a fresh, bright flavor.
• Adjust glaze thickness: More milk = thinner, more sugar = thicker.
• Try a bundt pan: Adjust bake time to 40–45 minutes and grease thoroughly.
• Use other berries: Raspberry or blueberry puree can be swirled in instead of strawberry.

Serving Suggestions

Perfect with a cup of green tea or coffee.

• Serve with whipped cream or a scoop of vanilla ice cream.
• Garnish with fresh sliced strawberries or edible flowers for a springtime touch.
• Slice and serve at room temperature for the best flavor and texture.

Storage / Reheating

Room temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps well for up to 5 days—just let it come to room temp before serving.
• Freezing: Freeze the cake (unglazed) for up to 2 months. Wrap tightly in plastic and foil.
• Reheating: Not recommended; best enjoyed at room temperature.

FAQs

Can I use frozen strawberries?
Yes—just thaw and drain them thoroughly before pureeing.

Can I substitute sour cream?
Yes, use buttermilk, plain yogurt, or milk + 1 tsp lemon juice.

Can I make this gluten-free?
Use a 1:1 gluten-free all-purpose flour blend for best results.

Can I double this recipe?
Yes, for a 9×13-inch pan or two round layers. Adjust baking time accordingly.

What if my glaze is too thin?
Add a bit more powdered sugar. If too thick, add a few drops of milk.

Conclusion

This Strawberry Swirl Cake with Strawberry Glaze is a stunning, delicious dessert that brings a burst of fruitiness and a touch of elegance to your table. From the vibrant swirl to the shiny pink glaze, it’s a cake that feels both special and approachable. Easy enough for a weekday treat, yet beautiful enough for any celebration—you’ll want to make this one again and again.

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