Strawberry Swirl Loaf

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Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with milk (or yogurt). Mix gently just until combined—overmixing can make the loaf dense.

Step 7: Assemble the Swirl

Pour half of the batter into the prepared loaf pan. Spoon dollops of the cooled strawberry mixture over the batter. Add the remaining batter on top, then spoon more strawberry mixture over it.

Using a knife or skewer, gently swirl the strawberry mixture through the batter with a figure-eight motion. Don’t overdo it—you want defined swirls, not pink batter.

Step 8: Bake the Loaf

Place the pan in the oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

If the top browns too quickly, loosely cover it with foil during the last 10–15 minutes.

Step 9: Cool and Slice

Allow the loaf to cool in the pan for about 15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.

Tips for Perfect Results

Let the strawberry swirl cool fully before using
Use room-temperature ingredients for a smoother batter
Swirl gently to keep the pattern distinct
Store wrapped at room temperature for up to 2 days or refrigerate for longer freshness

Serving Ideas

Dust with powdered sugar for a simple finish
Drizzle with vanilla glaze for extra sweetness
Serve with whipped cream or fresh strawberries
Enjoy toasted with a little butter for breakfast

Final Thoughts

This Strawberry Swirl Loaf is proof that a simple loaf cake can still feel elegant and indulgent. With its tender crumb and fruity swirl, it’s a recipe you’ll come back to again and again—perfect for sharing, gifting, or enjoying slice by slice with a warm cup of tea.

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