Strawberry Swirl Cake Bars: A Delicious Twist on Classic Cake

Looking for a last-minute Valentine’s Day treat or simply craving something sweet and delightful? These Strawberry Swirl Cake Bars are just what you need! A luscious combination of vanilla cake and strawberry jam, these bars are easy to make, perfectly fluffy, and not overly sweet—making them a perfect dessert for any occasion.

The Perfect Balance of Fluff and Flavor

At the heart of this recipe is a vanilla cake base that’s light, airy, and made with some healthier ingredients. I used avocado oil to replace traditional oils, which gives the cake a tender texture while providing healthy fats. Instead of refined sugar, I sweetened the cake with maple syrup—a natural alternative that adds a bit of extra flavor. Applesauce is included as well, not only to keep the cake moist but to add a subtle sweetness without being overpowering. The result? A cake that’s perfectly fluffy and a little lighter than your usual cake bar!

The Strawberry Jam Swirl

The real magic happens when you add a strawberry jam filling between the layers of vanilla cake. I used a simple store-bought strawberry jam for convenience, but you can easily swap that out for mashed strawberries, other fruit preserves, or even your favorite fruit of choice. The jam gives each bite a burst of fruity flavor and adds just the right amount of sweetness to balance the gentle flavors of the cake. If you're feeling adventurous, try mixing in some different fruit combinations like blueberries or raspberries—this recipe is very versatile!

A Layered Wonder

To make the bars, you’ll layer the cake as follows: first, a thin layer of vanilla cake batter, followed by a generous layer of strawberry jam, and then topped off with another layer of vanilla cake. When baked, the layers swirl together slightly, creating a beautiful marble effect that is as pleasing to the eye as it is to the palate.

Optional Finishes: Glaze or Frosting?

To make the cake bars even more decadent, I added a powdered sugar glaze on top. It’s a simple drizzle of sweetness that enhances the flavor without overwhelming it. However, if you’re in the mood for something richer, you can also go the frosting route. A cream cheese frosting or whipped cream topping would pair wonderfully with these bars, adding an extra layer of indulgence.

Why You’ll Love These Cake Bars

Not only are these Strawberry Swirl Cake Bars easy to prepare, but they are also a healthier option compared to traditional cake bars. The use of avocado oil, maple syrup, and applesauce makes these bars feel a bit lighter and more wholesome without compromising on flavor or texture. The cake is ultra-fluffy, just sweet enough, and has that comforting vanilla flavor that pairs beautifully with the sweet, tangy strawberry swirl.

These cake bars are perfect for Valentine’s Day, as they’re a delightful way to show someone you care without having to spend hours in the kitchen. However, they’re just as great for any occasion—whether it’s a birthday, a picnic, or just a casual treat for yourself!

So, if you’re looking for a fun, easy, and delicious dessert to make, give these Strawberry Swirl Cake Bars a try. They’re sure to be a hit with everyone who takes a bite!

Oil: I used Chosen Foods avocado oil. Any neutral oil will work such as olive, canola, or vegetable oil.

Maple syrup: any liquid sweetener will work. I prefer maple syrup in this recipe. You can substitute for agave or honey (if not vegan).

Nondairy milk: any nondairy milk will work. I used unsweetened almond milk. If you aren’t vegan, traditional milk should also work.

All-purpose flour: I haven’t tested any other flours in this recipe. The closest thing you could try is a 1:1 gluten-free flour.

Applesauce:If you are looking to substitute this, you can try mashed banana, pumpkin, or mashed sweet potato. I wouldn’t recommend substituting as I find applesauce has the most neutral taste of them all.

Strawberry jam: I used jam in this recipe, however, you could just do mashed strawberries. You can also substitute for any fruit of choice.

Ingredients:

• Applesauce

• Oil

• Maple syrup

• Nondairy milk

• Vanilla paste (or vanilla extract)

• Baking powder

• Baking soda

• All-purpose flour

• Strawberry jam

Recipe:

• 1 cup applesauce

• ½ cup oil

• 1/3 cup maple syrup

• ¼ cup nondairy milk

• 1 teaspoon vanilla paste

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 ½ cup all-purpose flour

• About 1/3 cup jam or enough to be spread across the whole pan.

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or spray with cooking spray. Set aside. You can also use a circular cake pan.

2.    In a large mixing bowl combine the applesauce, oil, maple syrup, nondairy milk, and vanilla paste.

3.    Add in the baking powder, baking soda, and flour. Stir until a batter forms.

4.    Transfer HALF the batter to a loaf pan. Be sure to spread evenly. Add the layer of strawberry jam. Add the other lay of batter. Be sure everything is evenly spread out.

5.    Bake for 30-40 minutes or until a toothpick comes out clean.

If you’re topping with a glaze, be sure it is completely cooled. I topped mine with a powdered sugar glaze. About 1 cup powdered sugar to 3-4 tablespoons of nondairy milk.

Be sure to store the cake in the refrigerator or freezer. The cake should last up to 5 days in the refrigerator. You can also store these in the freezer. It should last for up to a month.

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If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!