Make the Strawberry Swirl

In a small saucepan, combine strawberries, sugar, and lemon juice.

Cook over medium heat for 5–7 minutes until berries are soft and bubbling.

Use a fork or immersion blender to mash/puree.

(Optional) Stir in the cornstarch slurry and simmer 1–2 minutes until thickened.

Let it cool before adding to cake batter.

Prepare the Cake Batter

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan (or two 8" round pans).

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes).

Beat in eggs one at a time. Add vanilla extract.

Mix in sour cream and melted white chocolate until smooth.

Gradually add dry ingredients in three parts, alternating with milk. Mix until just combined.

Assemble and Swirl

Pour half the batter into the prepared pan.

Dollop half the strawberry mixture on top. Use a butter knife to gently swirl.

Pour remaining batter on top and repeat the swirl with remaining strawberry sauce.

Bake

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Let cool completely in the pan.

Optional Toppings

Drizzle with extra melted white chocolate.

Frost with cream cheese frosting or whipped cream.

Garnish with fresh sliced strawberries.