Wash and chop strawberries. Add them to a little saucepan and cook on medium heat. When the juices start to come out you can increase the heat and keep on stirring till they become jammy. Mash the remaining pieces with a fork and set aside to cool.
Preheat your oven to 180° C. Add the vinegar to the milk and set aside. Butter your pan and dust with flour, and set aside. Mix your dry ingredients (flour, baking powder, salt) and run them through a sieve, and set aside.
Make the batter: using a mixer, cream the butter and sugar for 4 minutes while scraping the sides as needed. Add eggs one by one, adding each one after the previous one is incorporated. Add the vanilla. Scrape the sides. Then add a third of the flour mix and of the milk, and repeat until all is incorporated.
Separate the batter in three different bowls (same size). Sieve the cocoa powder in one and mix it with a whisk. Add the reduced strawberries in the other one and mix. And leave the third as is.
Scoop from all three making different patches in the cake pan. Take a toothpick or a skewer and make swirls. Bake for 30-40 minutes (depending on the pan) or until a skewer comes out with little crumbs. Enjoy! 🧁🧁🧁🧁
