Peanut Butter Swirled Strawberry Cake

When I first whipped up this Peanut Butter Swirled Strawberry Cake, I was trying to capture that perfect balance of sweet and nutty flavors. My kitchen was filled with the delightful aroma of fresh strawberries mingling with the creamy scent of peanut butter. Each bite brings back a flood of cherished memories from summer picnics, where cakes like this were the highlight of the day. The idea of swirling warm peanut butter into a fluffy cake felt indulgent yet comforting, almost like a warm hug from a loved one. It’s a recipe that invites everyone to gather around, share stories, and enjoy a slice of happiness together. Plus, it’s simple enough that you can involve the kids or friends in the baking process, making it a fun activity filled with laughter and love.

Everything You Need for Peanut Butter Swirled Strawberry Cake

When it comes to baking, choosing the right ingredients can make all the difference. This Peanut Butter Swirled Strawberry Cake relies on simple yet effective components that work harmoniously together. The key players include all-purpose flour for structure, granulated sugar for sweetness, and, of course, fresh strawberries that offer a burst of fruity flavor. The addition of peanut butter creates that creamy swirl we all crave, while buttermilk keeps the cake moist and tender. Let’s take a closer look at what you’ll need:

• 1 cup all-purpose flour + 1 tablespoon for tossing with strawberries: This is the foundation of your cake. The flour provides structure and stability, ensuring your cake rises beautifully.
• ¾ cup granulated sugar: Sweetness is essential, and this sugar will give your cake that delightful taste without being overly sweet.
• 2 teaspoons baking powder: This leavening agent helps the cake rise, creating a light and fluffy texture.
• ½ teaspoon cinnamon: A hint of warmth from the cinnamon enhances the overall flavor of the cake.
• Pinch of salt: Salt enhances all the flavors and balances the sweetness.
• 1 large egg: This acts as a binder and adds richness to the cake.
• ½ cup buttermilk: Buttermilk makes the cake moist and tender, giving it a wonderful texture.
• ⅓ cup thick, full-fat Greek yogurt or sour cream: Both options add a creamy richness and help with moisture.
• 3 tablespoons canola or vegetable oil: This adds moisture and keeps the cake tender without making it greasy.
• 1 teaspoon vanilla extract: A splash of vanilla enhances the cake’s flavor profile.
• 16 ounces strawberries, halved or quartered: These juicy berries bring a fresh, fruity flavor that pairs wonderfully with peanut butter.
• ¼ cup creamy peanut butter, melted: This is the star of the show, creating that luscious swirl and adding a nutty richness.

How to Prepare Peanut Butter Swirled Strawberry Cake

Making this Peanut Butter Swirled Strawberry Cake is a delightful experience that fills your kitchen with amazing scents! With clear steps and a little patience, you’ll have an incredible cake that’s perfect for any occasion. Let’s dive into the process.

1. Preheat your oven to 350 degrees Fahrenheit. While the oven warms up, grab an 8-inch square pan and line it with aluminum foil. This makes for easy removal later! Spray the foil with cooking spray to prevent any sticking.
2. In a large mixing bowl, whisk together 1 cup of flour, ¾ cup of sugar, 2 teaspoons of baking powder, ½ teaspoon of cinnamon, and a pinch of salt. This dry mixture will be the base of your cake, so make sure to combine everything well.
3. In a separate smaller bowl, whisk together your wet ingredients: 1 large egg, ½ cup of buttermilk, ⅓ cup of Greek yogurt, 3 tablespoons of oil, and 1 teaspoon of vanilla extract. This mixture brings moisture and richness to the cake.
4. Now, add the wet mixture to the dry ingredients. Use a spatula or spoon to mix lightly until just combined. It’s okay if it’s a bit lumpy; you don’t want to overmix here!
5. In another small bowl, toss the strawberries with 1 tablespoon of flour. This helps keep them suspended in the batter instead of sinking to the bottom as it bakes.
6. Gently fold the floured strawberries into the batter. If you’re using frozen berries, there’s no need to thaw them! Just add them straight to the mix. For fresh berries, be aware that they will release less moisture, so adjust your baking time accordingly.
7. Turn the batter out into your prepared pan and spread it evenly. Now it’s time to melt the peanut butter! Place it in a small microwave-safe bowl and heat it for about 30 seconds until melted.
8. Drizzle the melted peanut butter over the top of the cake batter. Using a toothpick or a skewer, gently swirl the peanut butter into the batter. Don’t overdo it; you want to see some lovely swirls!
9. Place the pan in the preheated oven and bake. I suggest keeping an eye on it, especially after 40 minutes. You’re looking for the center to be slightly domed and golden, with a toothpick inserted coming out clean or with a few moist crumbs.
10. Once baked to perfection, remove the cake from the oven and place it on a wire rack to cool for at least 30 minutes. This cooling step is crucial for the cake to set properly. Optionally, you can drizzle more peanut butter over the top or serve it with a glaze if you’re feeling fancy!

Pro Tips and Tweaks

Here are some great tips to ensure your Peanut Butter Swirled Strawberry Cake turns out perfectly:

• Storage: Keep any leftover cake in an airtight container at room temperature for up to five days. This cake stays surprisingly moist!
• Freezing: Slice the cake and wrap each piece individually in plastic wrap, then place in a freezer bag. This way, you can enjoy a slice whenever you want!
• Variations: Feel free to mix in other fruits like blueberries or cherries. They all pair beautifully with peanut butter.
• Serving suggestion: This cake is delightful on its own, but a dollop of whipped cream or a scoop of ice cream takes it to the next level!
• Test with toothpick: Always check for doneness with a toothpick. If it comes out clean or with a few crumbs, it’s ready!

Serve This Peanut Butter Swirled Strawberry Cake With

• Fresh Whipped Cream: A dollop of lightly sweetened whipped cream pairs perfectly.
• Ice Cream: Vanilla or even chocolate ice cream creates a decadent dessert experience.
• Fruits: Consider serving with additional fresh strawberries or other berries for a beautiful presentation.
• On Picnics: This cake is portable and makes an excellent companion for a picnic or BBQ.
• At Gatherings: It’s a wonderful dessert for family gatherings, potlucks, or any celebration.

FAQ

Conclusion

The Peanut Butter Swirled Strawberry Cake is a delightful treat that combines rich flavors and moist texture, making it a favorite among family and friends. I encourage you to try making it yourself—it’s a wonderful way to create cherished memories around the kitchen. So grab those strawberries and peanut butter; you won’t regret it!

Peanut Butter Swirled Strawberry Cake

The ultimate indulgence, this Peanut Butter Swirled Strawberry Cake is a delightful fusion of flavors that will satisfy your sweet tooth. Moist cake filled with juicy strawberries and a creamy peanut butter swirl makes it a perfect choice for any occasion. Why wait? Treat yourself tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 9 squares

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 1 tablespoon all-purpose flour for tossing with strawberries
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• 1 pinch salt optional and to taste
• 1 large egg
• ½ cup buttermilk
• ⅓ cup thick, full-fat Greek yogurt or sour cream
• 3 tablespoons canola or vegetable oil
• 1 teaspoon vanilla extract
• 16 ounces strawberries halved or quartered
• ¼ cup creamy peanut butter melted

Equipment

• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. While the oven warms up, grab an 8-inch square pan and line it with aluminum foil. This makes for easy removal later! Spray the foil with cooking spray to prevent any sticking.
2. In a large mixing bowl, whisk together 1 cup of flour, ¾ cup of sugar, 2 teaspoons of baking powder, ½ teaspoon of cinnamon, and a pinch of salt. This dry mixture will be the base of your cake, so make sure to combine everything well.
3. In a separate smaller bowl, whisk together your wet ingredients: 1 large egg, ½ cup of buttermilk, ⅓ cup of Greek yogurt, 3 tablespoons of oil, and 1 teaspoon of vanilla extract. This mixture brings moisture and richness to the cake.
4. Now, add the wet mixture to the dry ingredients. Use a spatula or spoon to mix lightly until just combined. It’s okay if it’s a bit lumpy; you don’t want to overmix here!
5. In another small bowl, toss the strawberries with 1 tablespoon of flour. This helps keep them suspended in the batter instead of sinking to the bottom as it bakes.
6. Gently fold the floured strawberries into the batter. If you’re using frozen berries, there’s no need to thaw them! Just add them straight to the mix. For fresh berries, be aware that they will release less moisture, so adjust your baking time accordingly.
7. Turn the batter out into your prepared pan and spread it evenly. Now it’s time to melt the peanut butter! Place it in a small microwave-safe bowl and heat it for about 30 seconds until melted.
8. Drizzle the melted peanut butter over the top of the cake batter. Using a toothpick or a skewer, gently swirl the peanut butter into the batter. Don’t overdo it; you want to see some lovely swirls!
9. Place the pan in the preheated oven and bake. I suggest keeping an eye on it, especially after 40 minutes. You’re looking for the center to be slightly domed and golden, with a toothpick inserted coming out clean or with a few moist crumbs.
10. Once baked to perfection, remove the cake from the oven and place it on a wire rack to cool for at least 30 minutes. This cooling step is crucial for the cake to set properly. Optionally, you can drizzle more peanut butter over the top or serve it with a glaze if you’re feeling fancy!

Notes

• Storage: Keep any leftover cake in an airtight container at room temperature for up to five days. This cake stays surprisingly moist!
• Freezing: Slice the cake and wrap each piece individually in plastic wrap, then place in a freezer bag. This way, you can enjoy a slice whenever you want!
• Variations: Feel free to mix in other fruits like blueberries or cherries. They all pair beautifully with peanut butter.
• Serving suggestion: This cake is delightful on its own, but a dollop of whipped cream or a scoop of ice cream takes it to the next level!
• Test with toothpick: Always check for doneness with a toothpick. If it comes out clean or with a few crumbs, it’s ready!

Previous PostSausage and Cabbage

Next Post Homemade Caramels

Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.