Strawberry Ripple Cake
Indulge in the sweet, tangy delight of Strawberry Ripple Cake—a show-stopping dessert bursting with homemade strawberry compote swirls. This light and moist cake combines a buttery vanilla batter with layers of luscious strawberries, enhanced by a hint of lemon for a zesty twist. The swirling technique creates a beautiful marbled effect, making it as stunning to look at as it is to eat. Perfectly balanced with softness and vibrant fruitiness, this cake is ideal for springtime gatherings, afternoon tea, or a memorable dessert centerpiece. Ready in just an hour, this easy-to-make treat serves eight and is sure to impress with its homemade charm and irresistible flavor.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 170 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 3 whole Large eggs
- 2 teaspoons Pure vanilla extract
- 120 milliliters Whole milk
- 250 grams Strawberries, chopped
- 1 tablespoon Lemon juice
- 50 grams Powdered sugar
Instructions
Preheat your oven to 180°C (350°F) and grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
In a small saucepan over medium heat, combine the chopped strawberries, lemon juice, and powdered sugar. Cook for 5-7 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Remove from heat and let cool.
Pour half of the cake batter into the prepared pan, spreading it evenly. Add dollops of the strawberry mixture over the batter and use a skewer or knife to gently swirl the compote into the batter.
Pour the remaining cake batter over the swirled layer and repeat the process with more dollops of the strawberry compote, swirling it gently.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 33.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
