Lowen Cakes

Key Ingredients You’ll Need

• Strawberries – Simmered down into a thick, spoonable reduction for that perfect swirl.
• Butter + eggs + milk – Classic ingredients for a soft, rich loaf texture.
• Vanilla extract – The warm base note that makes everything sing.
• White chocolate (100g) – Melted into a lush drizzle that ties it all together.
  

Tips for Perfect Strawberry Swirl:

Thicken your reduction until it’s jammy. If it’s runny, it will disappear into the batter.

Layer intentionally: batter → swirl → batter → swirl for a dramatic interior ribbon.

Don’t over-swirl: a gentle figure-8 motion is all you need for defined streaks.

Cool the loaf fully before drizzling so the chocolate sets properly.

FAQ

Can I use frozen strawberries for the reduction?
Yes! Just simmer a bit longer to cook off the extra water content.

Can I skip the glaze?
You can—but the white chocolate really enhances the flavor and gives it a beautiful finish.

Can I freeze the loaf?
Absolutely. Freeze without the glaze, then defrost and drizzle before serving.

🧊 Storage Tips

• Room temp: Store in an airtight container for up to 3 days.
• Fridge: Keeps well for 5 days—just bring to room temp or warm slightly before eating.
• Freezer: Wrap the loaf (without glaze) tightly and freeze for up to 2 months.

Ingredients

FOr the Strawberry Reduction

• 200g (1½ cups) strawberries, chopped
• 2 tbsp sugar
• 1 tsp lemon juice (Optional) (or substitute—see Notes)
• 1 tsp cornstarch mixed with 1 tsp water (optional)

For the loaf

• 115g (½ cup) unsalted butter, softened
• 150g (¾ cup) granulated sugar
• 2 large eggs
• 1½ tsp vanilla extract
• 180g (1½ cups) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• 120ml (½ cup) whole milk

For the White Chocolate Drizzle

• 100g white chocolate, finely chopped
• 1 tsp neutral oil (to smooth out the drizzle)

Directions

1. Make the Strawberry Reduction
   • Add strawberries, sugar, and (lemon juice if strawberries are not tart enough) to a saucepan.
   • Cook over medium heat for 10–15 minutes, stirring frequently until thick and jammy.
   • If needed, add cornstarch slurry and simmer another 2–3 minutes to thicken.
   • Let cool completely before using.
2. Prepare the Loaf
   • Preheat oven to 175°C (350°F). Grease and line a loaf pan (8.5 x 4.5″ or 21 x 11 cm).
   • Cream butter and sugar until pale and fluffy.
   • Add eggs one at a time, mixing well. Stir in vanilla.
   • In a separate bowl, whisk together flour, baking powder, and salt.
   • Add dry ingredients to the wet in two additions, alternating with the milk. Mix just until combined.
   • Layer and Swirl
   • Spoon half the batter into the loaf pan and smooth the surface.
   • Drop spoonfuls of half the strawberry reduction on top and gently swirl with a knife.
   • Add the remaining batter, smooth again, then swirl in the rest of the reduction over the top.
3. Bake
   • Bake for 50–60 minutes or until a skewer comes out clean (some strawberry streaks are fine).
   • Cool in the pan for 15 minutes, then transfer to a rack to cool completely.
4. Add the White Chocolate Drizzle
   • Melt white chocolate in a heatproof bowl over a pot of simmering water (or microwave in short bursts).
   • Stir in 1 tsp of neutral oil to thin for drizzling.
   • Once the loaf is completely cool, drizzle generously over the top and let set.
5. For the most decadent bite, top a slice of cake with whipped cream and some extra strawberry reduction!

Notes

Lemon juice subs: Try a splash of orange juice, a tiny bit of balsamic vinegar, or skip it if your strawberries are tart.

Swirl tip: Don’t dig too deep with your knife—keep swirls near the top and middle layers for the best visual effect.

Want it pinker? Add a dusting of freeze-dried strawberry powder on top of the drizzle once set.