Strawberry Swirl Cake 

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I love this bread! It makes for the perfect little breakfast.  Slice up a piece, toast it, and spread it with strawberry butter. Oh, don't forget to top it with whipped cream! YUM! 
There are two ways to make this bread. The picture shows the worst way to make it. lol. I made it with strawberry pie filling, it works but makes a mess when you slice it. You have to hurry and slap it on your plate so the filling doesn't go out.  However, in a pinch if that is what you have, by all means use it! 
The best way to make it is with strawberry preserves.  It is much thicker and will stay in the bread. Use that, and you will be happy. 

2/3 cup warm whole milk (no hotter than 110) 
2 tbsp sugar
2 1/4 (or one packet) active dry yeast
3 cups flour- divided
1/4 cup butter melted
2 large eggs
1 tsp salt
1 jar (13 oz) strawberry preserves or 1 can pie filling
1 cup strawberries chopped
1 tsp vanilla
Optional: Top it with whipped cream and confectioners sugar to give it some extra sweetness

Preheat oven 350
Heat milk until it has reached about 105-110
Pour milk into bowl of a stand mixer
Combine milk with sugar and yeast
Let stand 10 minutes until foamy
Add 1 cup flour and beat on low
Add melted butter and 1 cup of flour
Add eggs and vanilla, mix until combined
Add salt and 1 cup of flour
Add 1/2 cup strawberries
Beat until soft dough forms
Spray a large bowl with cooking spray and place dough in there
Let rise in a warm place for 1 hour
On a lightly floured surface roll out the dough About 18x16
Spread preserves on top leaving 1 inch around border
Sprinkle strawberries on top
Starting at one long side, roll up dough jelly roll style
Pinch and seal the edges
Place in prepared pan with the seam side down
Let rise for 1 hour in warm place
Cook for about 35 minutes