This Strawberry Swirl Loaf Cake is like a marble cake with strawberry instead of chocolate! It's easy to make with freeze-dried strawberry powder and perfect to enjoy for breakfast, an afternoon snack, or dessert!
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This cake is super moist thanks to the kefir and vegetable oil. My friends at Lifeway Kefir sponsored this recipe because their organic strawberry whole milk kefir is delicious in it (and on its own)! It's lactose-friendly and filled with probiotics. I love baking with their kefir and I add it to my smoothies every day!
The fruity flavor comes from the strawberry kefir and freeze-dried strawberries, which are real strawberries with the moisture taken out. So this recipe is still made with real strawberries, but you don't have to worry about fresh or frozen strawberries creating a soggy bread!
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Why You'll Love This Recipe
- There is so much strawberry flavor but you won't need fresh strawberries, so you can make this all year long.
- This strawberry loaf cake is extremely moist, lasts all week long, and freezes well!
- You don't need any special equipment to make this recipe! A few bowls, kitchen tools, and a loaf pan will do.
- Alternating the vanilla and strawberry batters creates a beautiful swirled effect.
Recipe Ingredients
You'll need the following ingredients to make this swirled strawberry cake:
Ingredient Notes:
- Freeze-dried strawberries get rehydrated with hot water to flavor and color half of the batter. You can find a package of these in most grocery stores in the dried fruit aisle, or purchase them online. They can be purchased as a strawberry powder or in slices. If you get the freeze-dried strawberry slices, chop them in a food processor before baking.
- Vegetable oil and strawberry whole milk kefir add richness and moisture to this strawberry cake.
- Baking powder adds just enough rise to get the perfect soft crumb and domed top.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Substitute different freeze-dried fruit powder for the strawberry powder.
- Make this loaf cake into muffins by dividing batter into lined muffin tins and baking at 350°F until a toothpick comes out clean (about 15-20 minutes).
- Can't find strawberry kefir? Substitute plain kefir or buttermilk.
- Turn it into a Neapolitan cake by topping it off with melted chocolate or a chocolate ganache!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Strawberry Marble Cake
Step 1: In a large bowl, whisk the flour, baking powder, sugar, and salt together.
Step 2: In a separate bowl, mix the eggs, strawberry kefir, vegetable oil, and vanilla extract until combined.
Step 3: Dissolve the freeze-dried strawberry powder in the hot water to form a paste.
Step 4: Fold the wet ingredients into the dry until just combined.
Step 5: Divide the batter in half, and gently stir the strawberry paste into one half.
Step 6: Alternately scoop the vanilla and strawberry batters into the loaf pan and bake at 350°F until a toothpick comes out clean.
Expert Baking Tips
- Line the loaf pan with a parchment paper sling and secure it with plain metal clips.
- Weigh the flour with a kitchen scale in grams for the most accurate measurement.
- Don't over-mix or over-bake the batter or it can become tough and dry.
Common Questions
No, fresh strawberries will add too much moisture and can make the dough wet and gummy. Try my homemade strawberry muffins if you are looking for a recipe with fresh strawberries.
You can substitute this with plain whole milk kefir or buttermilk if needed!
You should be able to find it at lifewaykefir.com or in the dairy section of many grocery and convenience stores.
Storage
Room Temperature
This strawberry swirl cake will stay moist and delicious for about 5 days stored in an airtight container at room temperature.
Freezing Instructions
Freeze the cooled loaf cake in a freezer-safe container for up to 2 months. To eat, allow the cake to come to room temperature.
For easy grab-and-go slices, cut the loaf and add parchment paper dividers between each slice before adding to the storage container and freezing.
📖 Recipe
Strawberry Swirl Loaf Cake
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
Ingredients
- 2¼ cups (281.25 g) all-purpose flour weighed in grams for best results
- ¾ cup (150 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons (36 g) freeze-dried strawberry powder
- 2 tablespoons hot water
- 2 large eggs room temperature
- 1 cup (236.59 ml) Lifeway Organic Strawberry Whole Milk Kefir room temperature
- ½ cup (118.29 ml) vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease a loaf pan with non-stick spray and line it with a sheet of parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a small/medium bowl, whisk together the strawberry powder and hot water. Set aside.
- In a separate medium/large bowl, whisk together the eggs, kefir, vegetable oil, and vanilla extract.
- Gently fold the wet ingredients into the large bowl of dry ingredients just until the flour streaks disappear.
- Transfer half of the cake batter from the large bowl into the bowl with the strawberry mixture. Fold it in until it's a smooth strawberry cake batter.
- Alternately scoop the vanilla and strawberry cake batters into your prepared loaf pan. Swirl the top using a spatula or knife.
- Bake on the middle oven rack until a toothpick comes out clean (about 40-50 minutes). Let it cool in the pan for 10-20 minutes, then transfer to a wire rack to finish cooling.
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