• Set aside a 8-inch | 20 cm round microwavable dish. 

  NOTE: For this recipe, I used my silicone Round Mold from bon COOK. Set aside.
• Preheat oven to 350℉/180℃

STRAWBERRY PIE SWIRL PREPARATION

• In a medium sauce pan, mix in the corn starch together with the sugar, spring water and vanilla bean paste. Add the halved strawberries.

  Cook on medium heat until thickens.

  Carefully pass the preparation through a mesh sieve. Set aside to cool down.

  NOTE: This process will help to remove the gritty seeds and fibrous pulp. It will also create a silky and smooth filling.
  1 Tbsp corn starch, 1.76 oz granulated sugar, 2.12 oz spring water, 1 tsp vanilla bean paste, 6.70 oz fresh strawberries
  

BERRY CAKE PREPARATION

• In a mixing bowl, using a handheld mixer, whip the softened butter together with the granulated sugar, until pale and fluffy, about 2-3 minutes. 
  4 oz butter, 7.05 oz granulated sugar
  
• Add the eggs together with the vanilla bean paste. Mix until just combined.
  2 Large eggs, 2 tsp vanilla bean paste
  
• In a separate mixing bowl, whisk together the all-purpose flour, baking powder and sea salt. Set aside.
  6.17 oz all-purpose flour, 1 1/4 tsp baking powder, 1/4 tsp sea salt
  
• To the butter mixture, add 1/2 of the flour mixture together with sour cream. Beat until combined.
  4 oz sour cream
  
• Add the remaining 1/2 of the flour mixture. Mix until combined.
  
• Gently fold in the fresh blueberries to the cake batter using a rubber spatula.
  6.17 oz fresh blueberries
  
• Add 2/3 of the strawberry pie filling in dollops to the batter and fold just until the jam is slightly folded in. 

  NOTE: Try not to work the jam too much into the batter to keep that marbled color.
  
• Spread the batter into the prepared baking pan. Add the remaining strawberry pie filling and create a few swils on top.
  1.25 oz granulated sugar
  
• Sprinkle the granulated sugar evenly over the top of the cake batter.
  

BAKE!

• Bake for 30 minutes 350℉/180℃. (Every oven heats differently, monitor your Cake from 25 minutes). It is ready when the top is crackly and lightly browned and the center still jiggles just a bit. The toothpick inserted should come out almost clean or with little to no crumbs.

  Let the cake cool completely in the pan before transferring to your serving platter.
  
• This cake keeps really well up to 3 days at room temperature under a dome. Enjoy & Bon Appétit!