Hey y'all! If you're looking to brighten up your dessert table with something gorgeously pink and deliciously fruity, this Strawberry Swirl Cake with Strawberry Glaze is it. With fluffy vanilla cake swirled with vibrant strawberry puree and crowned with a glossy strawberry glaze, this cake is perfect for birthdays, potlucks, or simply to treat yourself. Its beautiful marbled look and fresh flavor are sure to wow your friends and family. Let’s get cooking!
Why You'll Love This
- Super-moist crumb with a sweet and tangy strawberry kick in every bite.
- Easy to prepare with simple pantry staples and fresh or frozen strawberries.
- Perfect for spring, summer, and celebrations—always a crowd-pleaser!
- The glossy strawberry glaze adds extra wow-factor and luscious flavor.
- Versatile: swap the berries or bake as cupcakes for a fun twist.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 1 ½ cups fresh strawberries (or thawed frozen), hulled
- 1 tablespoon lemon juice
- ¼ cup strawberry jam, divided
- 1 cup powdered sugar
- 2–3 tablespoons strawberry puree (reserved from above)
Directions
Prep the Strawberry Puree
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or a 9-inch round cake pan.
- In a blender or food processor, puree the strawberries with the lemon juice until smooth, about 30 seconds. Set aside ½ cup for the swirl, and reserve 2–3 tablespoons for the glaze.
Mix the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter, oil, and sugar together until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract.
- With mixer on low, alternately add the flour mixture and the buttermilk to the wet mixture, beginning and ending with flour. Mix just until combined.
Swirl in the Strawberries
- Pour half the batter into the prepared pan. Stir 2 tablespoons of strawberry jam into the reserved ½ cup strawberry puree, then dollop and swirl this strawberry mixture over the batter using a knife or skewer. Top with the remaining batter and swirl a bit more for a marbled effect.
Bake
- Bake for 40–45 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.
Make the Strawberry Glaze
- In a bowl, whisk powdered sugar with 2–3 tablespoons reserved strawberry puree and remaining 2 tablespoons strawberry jam until smooth and pourable. Add a touch more puree if needed.
Finish and Serve
- Once the cake is completely cooled, drizzle with strawberry glaze. Slice and enjoy!
Notes
- Make sure your eggs and buttermilk are at room temperature for the fluffiest cake.
- If using frozen strawberries, fully thaw and drain them before pureeing.
- For an extra punch of berry flavor, add a drop of strawberry extract to the glaze.
Variations
- Swap strawberries for raspberries or blueberries for a unique twist.
- Bake as cupcakes (adjust bake time to about 18–22 minutes).
- Add mini chocolate chips to the batter for strawberry-chocolate bliss.
Required Equipment
- Mixing bowls
- Hand or stand mixer
- Blender or food processor
- 9-inch bundt pan or round cake pan
- Measuring cups and spoons
- Wire cooling rack
Storage Instructions
- Store covered at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days—bring to room temp before serving for best flavor.
- This cake freezes well (without glaze) for up to 2 months. Thaw and glaze before serving.
Serving Suggestions
- Pair slices with freshly whipped cream or vanilla bean ice cream.
- Garnish with extra sliced strawberries and a sprig of mint for a gorgeous presentation.
- Enjoy with a cup of hot tea or fresh lemonade for a refreshing combo.
Pro Tips
- Do not overmix your batter; stop as soon as the flour is incorporated for a tender crumb.
- Check cake doneness at 40 minutes with a toothpick to avoid overbaking.
- For crisp, clean swirls, drag a butter knife lightly through the batter and strawberry puree—avoid over-swirling.
FAQ
-
Can I use store-bought strawberry sauce instead of fresh puree?
Yes, you can use a good-quality store-bought strawberry sauce for convenience, but homemade puree has the freshest flavor. -
Can I use a different pan size?
Absolutely! You can use a 9x13 pan (reduce baking time by 5–10 minutes) or make cupcakes (bake 18–22 minutes). -
Does the cake need to be refrigerated?
Only if you’re storing beyond 2 days. Otherwise, keep it tightly covered at room temperature.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 1 ½ cups fresh strawberries (or thawed frozen), hulled
- 1 tablespoon lemon juice
- ¼ cup strawberry jam, divided
- 1 cup powdered sugar
- 2–3 tablespoons strawberry puree (reserved from above)
Instructions
-
1Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or a 9-inch round cake pan.
-
2In a blender or food processor, puree the strawberries with the lemon juice until smooth, about 30 seconds. Set aside ½ cup for the swirl, and reserve 2–3 tablespoons for the glaze.
-
3In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
-
4In a large bowl, beat the butter, oil, and sugar together until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract.
-
5With mixer on low, alternately add the flour mixture and the buttermilk to the wet mixture, beginning and ending with flour. Mix just until combined.
-
6Pour half the batter into the prepared pan. Stir 2 tablespoons of strawberry jam into the reserved ½ cup strawberry puree, then dollop and swirl this strawberry mixture over the batter using a knife or skewer. Top with the remaining batter and swirl a bit more for a marbled effect.
-
7Bake for 40–45 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.
-
8In a bowl, whisk powdered sugar with 2–3 tablespoons reserved strawberry puree and remaining 2 tablespoons strawberry jam until smooth and pourable. Add a touch more puree if needed.
-
9Once the cake is completely cooled, drizzle with strawberry glaze. Slice and enjoy!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
345 caloriescal
Protein:
5 gg
Fat:
13 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
53 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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