Can I use frozen strawberries?

Yes! Just thaw and drain them first. They work well for both the swirl and the glaze.

What if I don’t have cornstarch for the swirl?

You can substitute with an equal amount of flour or arrowroot powder to thicken the strawberry swirl.

Absolutely! Just use a 1:1 gluten-free flour blend that includes xanthan gum for best results.

Yes! Pour the batter into a lined muffin tin and reduce baking time to 18–22 minutes.

Not required, but if you want a super smooth, seed-free glaze, it’s a good idea.

Yep! Store it in the fridge for up to 3 days. Stir well before using.

This can happen if the swirl mixture is too thin or the batter is too light. Make sure the swirl has thickened on the stovetop before layering.

Scale

In a small saucepan, combine chopped strawberries, 2 tbsp sugar, 1 tsp lemon juice, and 1 tsp cornstarch. Cook over medium heat, stirring often, until thickened (about 5–7 minutes). Remove from heat and let cool.
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
Pour half the batter into the prepared pan. Spoon half the strawberry swirl mixture over batter. Repeat with remaining batter and swirl mixture. Use a knife to gently swirl the layers.
Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Blend strawberries for glaze until smooth. Strain if desired. Mix with powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled cake.

Cool cake completely before glazing. Try other berries for swirl. Serve with whipped cream or ice cream for extra indulgence.

Keywords: strawberry swirl cake, strawberry glaze, easy dessert, loaf cake, fruity cake