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Strawberry Loaf Cake
Insanely moist and delicious strawberry cake with fresh strawberries and strawberry jam swirled all throughout the loaf. Perfect as a sweet summer treat, this cake is easy to make and so good you'll make it on repeat!
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Course
Dessert
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Servings
1
loaf
Equipment
1 5x10 inch
Loaf pan
Ingredients
2
extra large eggs
at room temperature
1/2
cup
vegetable oil
2/3
cup
sour cream
at room temperature
1
teaspoon
vanilla extract
1
cup
sugar
1 1/4
cup
all purpose flour
1
teaspoon
baking powder
1/2
teaspoon
salt
1/2
teaspoon
baking soda
1/2
cup
fresh strawberries
diced small
1/4
cup
strawberry jam
with whole strawberries
Instructions
Preheat the oven to 350
In a large bowl, using a whisk, mix the eggs, the vegetable oil and sour cream. Mix well.
Add the sugar and mix well until it starts to dissolve and the mixture has lightened in color.
In a separate bowl, sift the flour, baking powder, baking soda and salt.
Add the fresh strawberries into the flour mixture and coat them well.
Add the dry ingredients and strawberries into the bowl of the wet ingredients.
Mix the dry and wet ingredients until just combined.
Spray a loaf pan with nonstick spray and pour the batter into the loaf pan.
Spoon the strawberry jam throughout the loaf and using a toothpick, swirl in the jam into the batter.
Bake the cake for 45 minutes until a toothpick comes out clean when inserted in the middle of the cake.
After the loaf has baked, allow it to rest and cool down.
Um-mold the cake and serve with a side of whipped cream and fresh strawberries.
ENJOY!
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