This strawberry swirl cake is a delicious summertime treat celebrating fruity, ripe strawberries – lemon cake with swirls of strawberry jam and topped with lemon sugar. It’s a simple dessert that comes together so quickly. You can serve it with whipped cream and fresh strawberries.
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Strawberry Swirl Cake
Servings: 12 slices
Equipment
- 9 inch square cake pan
Ingredients
- 1 &1/3 All- Purpose Flour (174-175 grams)
- 1/2 cup neutral oil grape seed, or light olive oil will work
- 3 large eggs
- 4 tbsp unsalted butter melted
- 2 tsps vanilla extract or paste
- 1&1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 tbsp lemon zest
- 2/3 cup blended strawberry about 6 medium whole strawberries blended
Topping
- 1&1/3 tbsp demerara sugar
- 1 tbsp lemon zest
Instructions
- Preheat Oven at 350F
- Blend ripe strawberries in a blender. Make sure to not over blend.
- In a bowl, rub the sugar and lemon zest together. Then add the eggs and vanilla extract. Using a hand held mixer, blend until mixture is pale and doubled in size.
- Add the oil and blend. Then add the melted butter and whisk until combined.
- Sift in the dry ingredients ( baking powder, baking soda, salt, all purpose flour)
- Pour the batter into a lined 9 inch square baking pan. Using a spoon, add some blended strawberry over the batter and using a wooden skewer, blend into the batter evenly.
- Using a spoon, add some blended strawberry over the batter. Then, using a wooden skewer, blend strawberry into the batter evenly making swirls.
- Top with lemon sugar.
- Bake at 350F on the middle rack for about 38 minutes, or until a toothpick inserted comes out clean. You can also gently press the cake, and if it bounces back, it is ready.
- Allow to cool completely before cutting into it.
- Serve with whipped cream or fresh strawberries.
