Best Strawberry Swirl Cake Recipes

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STRAWBERRY-SWIRL BUNDT CAKE



Strawberry-Swirl Bundt Cake image

This rosy riff on a strawberry shortcake is sure to become a new Bundt cake classic. Egg whites and cake flour create a stark white batter (and super tender crumb) that is a perfect canvas for tinting. For the pink part, flavor a third of the batter with ground freeze-dried strawberries. Alternate pouring in the two batters; then swoosh a knife through a few times to swirl. To serve, fill the center of the cake with whipped cream and macerated berries and prepare to impress.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 4h50m

Yield Serves 12 to 16

Number Of Ingredients 13

3 sticks unsalted butter, room temperature, plus more for pan
3 1/2 cups cake flour (not self-rising), whisked, plus more for pan
2/3 cup egg whites (from 5 to 6 large eggs)
3/4 cup whole milk
2 1/2 teaspoons pure vanilla extract
1 3/4 teaspoons plus a pinch of kosher salt
4 teaspoons baking powder
1 3/4 cups plus 3 tablespoons granulated sugar
4 tablespoons ground freeze-dried strawberries (1/2 ounce)
2 drops pink gel-paste food coloring
1 quart fresh strawberries, hulled and sliced (2 1/2 cups)
1 cup heavy cream
2 tablespoons confectioners' sugar, plus more for dusting

Steps:

  • Preheat oven to 350°F, with a rack in center. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Whisk together egg whites, milk, and vanilla. Beat butter with 1 3/4 teaspoons salt, baking powder, and 1 3/4 cups granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
  • Beat in flour in three additions, alternating with egg-white mixture, and beginning and ending with flour. (You should have about 7 cups batter.) Separate 2 cups batter and stir in freeze-dried strawberries.
  • Transfer 1/4 cup strawberry batter to a small bowl; stir in pink gel paste until combined. Stir mixture back into remaining strawberry batter a little at a time, until you achieve desired color.
  • Spoon 2 1/2 cups vanilla batter into bottom of pan. Top with all of strawberry batter, then remaining vanilla. Run a butter knife through batter four times to swirl, then use to fold and swoop in a couple of places to further marble.
  • Place pan in oven; reduce temperature to 325°F. Bake until top of cake springs back when lightly touched, 1 hour to 1 hour and 5 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool completely.
  • Stir together strawberries, remaining 3 tablespoons granulated sugar, and a pinch of salt; let stand until sugar dissolves, about 15 minutes. Meanwhile, beat cream with confectioners' sugar on high speed to soft peaks. Dust cake with more confectioners' sugar and serve with whipped cream and macerated berries.

STRAWBERRY SWIRL CREAM CHEESE POUND CAKE



Strawberry Swirl Cream Cheese Pound Cake image

This recipe caught my eye in the latest issue of Southern Living and I immediately had to try it. Wonderfully delicious! My notes: although the instructions stated to bake the cake for 1 hour 10 minutes, my cake had barely begun to rise by this time. I had a total bake time of 1 hour 35 minutes before the cake tested done.

Provided by Dreamgoddess

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups butter, softened
3 cups sugar
8 ounces cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup strawberry glaze

Steps:

  • On medium speed, cream the butter and gradually add in the sugar; beat until fluffy.
  • Add the cream cheese and mix well.
  • Add eggs, one at a time, and beat just until combined.
  • Gradually add the flour and beat on low speed until combined.
  • Scraped the bowl frequently.
  • Add the extracts.
  • Pour 1/3 of the batter in a greased tube pan.
  • Spoon 8 rounded teaspoonfuls of glaze on the batter and swirl it around.
  • Repeat with 1/3 batter and glaze.
  • Add the remaining batter on top.
  • Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until the cake tests done.
  • Cool on a wire rack for 15 minutes; remove from the pan and let the cake completely cool.

STRAWBERRY/VANILLA SWIRL CAKE W/ COOL WHIP FROSTING



Strawberry/Vanilla Swirl Cake W/ Cool Whip Frosting image

Make and share this Strawberry/Vanilla Swirl Cake W/ Cool Whip Frosting recipe from Food.com.

Provided by Vikki W.

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 4

1 (15 1/4 ounce) box strawberry cake mix
1 (15 1/4 ounce) box white cake mix
1 (6 ounce) container cool whip frosting
7 -8 fresh strawberry slices

Steps:

  • Preheat oven to 350.
  • Use 2 mixing bowls to prepare each cake mix as directed on the box.
  • Butter or spray 2 (8 inch) round pans.
  • Pour both batters into each pan, mixing both batters together to create a swirl effect using a knife or spatula.
  • Bake cakes at 350 for 30-40 minutes or until golden brown/ no longer wet(use toothpick).
  • Remove cakes from oven and let cool.
  • When fully cooled spread cool whip frosting on bottom layer then stack top layer using a good amount of cool whip between the layers. Frost the top of the cake and sides. Use as much as desired. Cut fresh strawberry slices and put on top of cake.

Nutrition Facts : Calories 320.9, Fat 9.4, SaturatedFat 1.5, Sodium 400.8, Carbohydrate 56.9, Fiber 0.5, Sugar 43.1, Protein 2.5

STRAWBERRY SWIRL LEMON CAKE RECIPE BY TASTY



Strawberry Swirl Lemon Cake Recipe by Tasty image

Here's what you need: cream cheese, powdered sugar, vanilla extract, strawberry jam, all-purpose flour, granulated sugar, baking powder, salt, large eggs, milk, butter, vanilla extract, lemon, lemon, powdered sugar, lemon, lemon

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 17

8 oz cream cheese, room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
18 oz strawberry jam, 1 jar
3 cups all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
¼ teaspoon salt
2 large eggs
1 ⅓ cups milk
½ cup butter, melted, 1 stick
2 teaspoons vanilla extract
1 lemon, zested
1 lemon, juiced
2 cups powdered sugar
1 lemon, zested
1 lemon, juiced

Steps:

  • Grease an 11-inch (25cm) round cake pan and line with parchment paper.
  • Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
  • In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.
  • Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
  • Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
  • Pour the batter into the prepared cake pan.
  • Preheat the oven to 350˚F (180˚C).
  • Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.
  • Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.
  • Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.
  • Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
  • Remove the cooled cake from the pan and evenly pour over the glaze.
  • Allow the glaze to set before serving.
  • Enjoy!

Nutrition Facts : Calories 864 calories, Carbohydrate 155 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, Sugar 96 grams

STRAWBERRY CREAM CHEESE SWIRL CAKE



Strawberry Cream Cheese Swirl Cake image

This is a buttery cake topped with cream cheese-strawberry swirl, the cake can be baked in a 10-inch springform pan also, and is prepared totally on a food processor, the sour cream may be replaced with buttermilk.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 9-12 serving(s)

Number Of Ingredients 15

1 (8 ounce) package cream cheese, softened
3 tablespoons sugar (or to taste)
3 tablespoons flour
1 egg
1/2 cup butter, softened
1 1/3 cups sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon extract
2 eggs
1/2 cup sour cream
2 1/2 cups flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup strawberry preserves

Steps:

  • Set oven to 350 degrees.
  • Set oven rack to second-lowest position.
  • Grease a 13 x 9-inch baking pan.
  • To make the cheesecake topping: in a food processor, blend all ingredients for 1 minute until smooth; remove to a bowl.
  • In the processor without cleaning the bowl, add in 1/2 cup butter and 1-1/3 cups sugar; blend until smooth (about 1 minute).
  • Add in vanilla, lemon extract, eggs, sour cream and blend well (about 30 seconds).
  • Add in flour, salt, baking powder, baking soda; blend to make a smooth batter (about 30 seconds).
  • Spoon batter into prepared baking pan.
  • Spoon on cream cheese mixture topping (don't worry if there are open spaces).
  • Drop jam dollups by teaspoonfuls over cake and cream cheese areas.
  • Swirl the jam and the cream cheese topping to make a gentle marble effect.
  • Bake for 35-40 minutes, or until cake is set and the topping seems dry.
  • Cool completely and dust with powdered sugar.

Nutrition Facts : Calories 574.3, Fat 23.7, SaturatedFat 14.3, Cholesterol 131, Sodium 387.1, Carbohydrate 82.4, Fiber 1.3, Sugar 47.1, Protein 8.5

(STRAWBERRY, MAYBE) SWIRL CREAM CHEESE POUND CAKE



(Strawberry, maybe) Swirl Cream Cheese Pound Cake image

This cake, minus the swirl, was brought to work by a co-worker, (thank you Linda B) who is an excellent cook. It can be a diet buster, one bite and you are hooked. Also works great for wedding cakes if you use layer pans instead of a bundt or tube pan.

Provided by Barbara Eaton

Categories     Cakes

Time 1h25m

Number Of Ingredients 9

1 1/2 c butter, softened (3 sticks)
3 c sugar
8 oz cream cheese, softened
6 large eggs
3 c all purpose flour
1 tsp almond extract
1/2 tsp vanilla extract
2/3 c glaze (optional) (strawberry, apricot, peach or your favorite
1 6" wooden skewer (or ice pick with sharp narrow point)

Steps:

  • 1. Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
  • 2. Gradually add sugar, beating at medium speed until light and fluffy.
  • 3. Add cream cheese, beating until creamy
  • 4. Add eggs, 1 at a time, beating just until blended after each addition
  • 5. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape the bowel as needed.
  • 6. Stir in almond and vanilla extracts.
  • 7. Pour one-third of batter into a greased and floured 10-inch (14 cup) tube pan
  • 8. IF USING GLAZE....Dollop 8 rounded (not full) teaspoons glaze ocer batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of bater.
  • 9. Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick comes out clean.
  • 10. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completly (about 1 hour)
  • 11. NOte: This was tested using Marzetti Glaze for Strawberries.

STRAWBERRY SWIRL CAKE



Strawberry Swirl Cake image

Make and share this Strawberry Swirl Cake recipe from Food.com.

Provided by Vino Girl

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 9

1 (18 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 ounce) package strawberry gelatin
2/3 cup sour cream
2/3 cup powdered sugar
1 (8 ounce) container Cool Whip Topping, thawed
1 1/2 cups sliced strawberries, divided

Steps:

  • Preheat oven to 350°F
  • Grease two 8 or 9 inch round cake pans; set aside.
  • Prepare cake batter as directed on package.
  • Pour half of the batter into medium bowl.
  • Add dry gelatin mix; stir until well blended.
  • Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan.
  • Lightly swirl batters together using a teaspoon. (Do not overswirl.)
  • Bake 30 minutes.
  • Cool 30 minutes in pans. Remove to wire racks; cool completely.
  • Mix sour cream and powdered sugar in medium bowl until well blended.
  • Gently stir in whipped topping.
  • Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture.
  • Top with 1 cup of the strawberries and remaining cake layer.
  • Spread top and side of cake with remaining whipped topping mixture.
  • Top with remaining 1/2 cup strawberries just before serving.
  • Store leftover cake in refrigerator.

Nutrition Facts : Calories 294.1, Fat 15.4, SaturatedFat 5.7, Cholesterol 23.8, Sodium 259.6, Carbohydrate 36.8, Fiber 0.6, Sugar 27.7, Protein 3.2

STRAWBERRY SWIRL CREAM CHEESE POUND CAKE RECIPE



Strawberry Swirl Cream Cheese Pound Cake Recipe image

This reader recipe is not only a moist, crowd-pleasing pound cake - it's also got a beautifully swirled presentation. Pound cakes are a classic Southern dessert that find their way onto tables of all occasions. A thick slice is the perfect way to welcome new neighbors, cheer up a friend, or feed a crowd at the church potluck, and you won't need to worry about frosting cake layers or transporting a delicate dessert. In this recipe, the cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual. Fresh strawberries and whipping cream are a bright, colorful garnish for this pound cake. For the strawberry swirl, we used pre-made strawberry glaze for convenience. Dollop the glaze in layers throughout the pound cake batter to achieve this marbled look, and watch guests swoon as you cut into the cake.

Provided by @MakeItYours

Number Of Ingredients 8

1 1/2 cups butter, softened
3 cups sugar
1 (8-oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup strawberry glaze

Steps:

  • Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with a wooden skewer. Repeat procedure once, and top with remaining third of batter. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). NOTE: We tested with Marzetti Glaze for Strawberries.

STRAWBERRY SWIRL CAKE



Strawberry Swirl Cake image

everyone in my family and all my friends who have tried it loved this.it is a very refreshing cake when the strawberry's start coming into season.you can also use other favors,such as blueberry,lemon,orange,grape,rasberry.kwiw.what ever your favor.

Provided by Judith Smith

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 4

1 pkg white cake mix
1 pkg strawberry jello mix
1 12oz or 16 oz cool whip or fresh whip cream
1-1 1/2 pints fresh strawberrys

Steps:

  • 1. mix white cake as directed on box.
  • 2. remove about a third of the cake batter and put in small bowl.
  • 3. take strawberry jello mix and add about 1/3 to 1/2 of the jello dry mix to the cake batter in small bowl.
  • 4. mix together and set aside for later. pour the plain white batter equally into 2- 8x8 or 9x9 layer cake pans that have been sprayed and floured
  • 5. now take the strawberry cake batter and swirl it evenly into the both layered pans swirl it all the way threw both cake pans.remember you want it to swirl threw the cake then bake as directed.
  • 6. cool cakes about 5 Min's in pan then flip onto wire rack and allow them to completely cool
  • 7. while cakes are cooling clean and slice strawberry's,set two strawberry's aside for top layer when cooled take the first cake place on platter and cover with fresh strawberry then add second cake and cover with defrosted whipped topping or real whipped cream and place one to two whole strawberry's sliced so they fan out on top.

STRAWBERRY-SWIRL CAKE



Strawberry-Swirl Cake image

Check out this video to see how you can make a Strawberry-Swirl Cake. Our Strawberry-Swirl Cake turns an ordinary box cake mix into something scrumptious.

Provided by My Food and Family

Categories     Home

Time 1h45m

Yield 16 servings

Number Of Ingredients 6

1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups sliced fresh strawberries

Steps:

  • Heat oven to 350°F.
  • Grease and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.
  • Bake 30 min. Cool cakes 30 min. in pans. Remove to wire racks; cool completely.
  • Mix sour cream and sugar in medium bowl until blended. Gently stir in COOL WHIP. Stack cake layers on plate, filling with 1 cup of the COOL WHIP mixture and 1 cup berries. Frost top and side with remaining COOL WHIP mixture. Top with remaining berries.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.6189 g, Sugar 0 g, Protein 2 g

STRAWBERRY SWIRL CAKE



STRAWBERRY SWIRL CAKE image

Categories     Cake     Dessert     Bake

Yield 16 slices

Number Of Ingredients 6

1 pkg (2-layer size) white cake mix
1 pkg (4-serving size) strawberry gelatin
2/3 cup sour cream
2/3 cup powdered sugar
1 tub (8oz) cool whip
1 1/2 cups sliced strawberries

Steps:

  • 1.) Preheat oven to 350F. Grease 2 (8 or 9 in) round cake pans; set aside. Prepare cake batter as directed on package. Pur half of the batther into medium bowl. Add dry gelatin mix; stir until well blended. 2.) Spoon half of the white batter and half of the pink batter, side by side into each prepared pan. 3.) Swirl batters together lightly, using a teaspoon. (Do not overswirl, or the color of the cake will be all pink and anot pink and white marbled.) Bake 10 min. Cool 30 min in pans. Remove to wire racks; cool completely. 4.) Mix sour cream and powdered sugar in a medium bowl until well blended. Gently stir in whipped topping. 5.) Place on of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries. 6.) Top with remaining cake layer. Spread top and side of the cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store leftover cake in the refrigerator.

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