09/12/2026
Strawberry shortcake just got a whole new look… and she’s showing off! 😍🍓
Vanilla. Strawberry. Buttercream. Every bite has a little bit of everything. ❤️
Okayyyy… this one might have just earned a permanent spot on the menu! 🍓🤍
Meet my Strawberry Swirl Vanilla Cake — a soft, moist vanilla cake with sweet strawberry filling swirled right into the batter before it bakes.
Then I topped her with my creamy homemade vanilla buttercream, piped it all the way around, and finished the center with even more strawberry filling. 🍓
So you’re getting strawberry baked into the cake, buttery vanilla frosting AND those sweet strawberry pieces on top.
And can we talk about that flower design?! 🌼🍓 I almost didn’t want to cut it.
Almost. 😂
Save this recipe because you’re going to want to make this one!
🍓 STRAWBERRY SWIRL VANILLA CAKE
Vanilla Cake
3 cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup whole milk, room temperature
½ cup sour cream
1 can strawberry pie filling, divided
Vanilla Buttercream
1 cup butter, softened
1 cup shortening
2 tbsp vanilla extract
2 lbs powdered sugar
1 tsp salt
3–4 tbsp heavy cream or whole milk
Make the Cake
Heat oven to 350°F. Generously grease and flour a 10–12 cup Bundt pan.
Whisk together flour, baking powder and salt.
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla.
Add the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Fold in the sour cream just until everything is combined.
Spoon about ⅓ of the vanilla batter into the Bundt pan. Add small spoonfuls of strawberry pie filling over the batter, keeping most of it away from the very edges of the pan. Add another layer of batter and more strawberry filling. Finish with the remaining batter.
Use a butter knife or skewer to gently swirl the strawberry through the batter. Don't overmix—you want ribbons and pockets of strawberry.
Bake approximately 50–60 minutes, or until a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Because of the strawberry filling, avoid testing directly through a strawberry pocket.
Cool in the pan about 15–20 minutes before turning onto a cooling rack. Cool completely before decorating.
Make the Buttercream
Beat the butter and shortening together until creamy and fluffy. This normally takes me 20 minutes.
Add the vanilla and salt.
Gradually beat in the powdered sugar. Add heavy cream or whole milk 1 tablespoon at a time until the frosting reaches a thick but pipeable consistency.
Pipe long ribbons of vanilla buttercream from the center of the Bundt cake down the sides to create the flower-petal design.
Spoon the remaining strawberry pie filling into the center.
TIP: Chill the cake briefly after decorating if you want those buttercream petals to stay beautifully defined.
