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strawberry swirl cake
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5 from 1 vote

Strawberry Swirl Cake

A delicious strawberry sheet cake with fresh buttercream and puréed strawberries.
Prep Time25 minutes
Cook Time33 minutes
Total Time58 minutes
Course: Dessert
Cuisine: American
Keyword: banana cake, sheet cake recipe, strawberry swirl cake
Servings: 18 pieces
Calories: 380kcal
Cost: $40

Equipment

  • 1 9x13 baking pan
  • 1 stand mixer or hand mixer
  • 1 frosting spatula
  • 1 small saucepan
  • parchment paper

Ingredients

Vanilla Cake

  • 1 cup unsalted butter melted
  • ½ cup sour cream
  • 3 cups gluten free cake flour
  • 3 eggs
  • 1½ cups granulated sugar
  • 1 cup almond milk
  • ½ tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 tbsp vanilla extract

Strawberry Jam

  • 2 cups strawberries sliced
  • 1 tbsp honey
  • 3 tbsp water

Vanilla Buttercream

  • 3 sticks unsalted butter room temperature
  • 3 tbsp heavy whipping cream
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract

Instructions

Prepare the strawberry jam

  • In a saucepan or pot, add the sliced strawberries, honey and a splash of water and turn on the heat to medium. Stirring occasionally, watch the strawberries as they melt and begin to form a liquid sauce, about 5-6 minutes. Mash the berries with a fork as they soften. Once the sauce is runny and very red, remove from the heat and let the sauce completely cool, at least 10 minutes. It will thicken as it cools.
    2 cups strawberries, 1 tbsp honey, 3 tbsp water

Make the cake

  • Preheat the oven to 350°F and put a rack in the center. Line your pan with parchment paper.
  • In the bowl of a stand mixer, beat the butter on medium until light and whipped, about 1 minute. Add in the sugar and beat until well combined, another 30 seconds to 1 minute.
    1 cup unsalted butter, 1½ cups granulated sugar
  • Add the sour cream, eggs and vanilla and mix on low until just combined.
    ½ cup sour cream, 3 eggs, 1 tbsp vanilla extract
  • Dump in the flour, baking soda, baking powder and salt. Mix until just combined, and then slowly pour in the almond milk. Mix until the batter is homogenous.
    3 cups gluten free cake flour, ½ tsp baking soda, 1½ tsp baking powder, ½ tsp salt, 1 cup almond milk
  • Pour the batter into the prepared pan. Using a spoon, dollop half of the strawberry jam all over the cake. Using a knife, gently swirl the jam into the cake, but don't over do it!
  • Bake it in the oven for 30 - 35 minutes, or until the center of the cake is no longer wiggly. Remove and let cool completely.

Make the frosting

  • In a stand mixer, beat the unsalted butter for 1-2 minutes, until it is whipped and airy. Add the powdered sugar and the vanilla, and continue beating for another minute. Then add the heavy whipping cream, and beat on high until the frosting turns white and fluffy, about 2-3 minutes. Don't OVER whip it, as it will become a bit too thick.
    3 sticks unsalted butter, ¼ cup powdered sugar, ½ tsp vanilla extract, 3 tbsp heavy whipping cream
  • Once the cake is cool, dump all of the frosting onto the center of the cake. Using a knife or spatula, push the frosting out gently until it reaches all corners.
  • Dollop the remaining strawberry jam onto the frosting and swirl very gently with your knife.
  • Slice and enjoy!