Best Strawberry Marble Cake Recipes

FRESH STRAWBERRY MARBLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper; grease and flour the sides.
• Puree whole strawberries in the bowl of a food processor or electric blender and set aside.
• Mix flour, baking soda, and salt together in a bowl. Beat sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture, alternating with buttermilk, beating well after each addition.
• Beat egg whites in another large bowl with an electric mixer on high speed until peaks form. Gently stir into the batter.
• Pour 1/2 of the batter in a medium bowl and set aside. Add pureed strawberries and food coloring to the remaining batter and mix well.
• Pour batters evenly into the prepared cake pans, alternating between red and white batter in each pan.
• Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Immediately run a spatula between the cakes and the sides of the pans. Let cool for 15 minutes; remove cakes from the pans. Remove paper. Cool completely on wire racks.
• While cakes are cooling, mix confectioners' sugar, cream cheese, butter, milk, strawberry extract, vanilla extract, and food coloring together in a bowl. Let sit for 15 to 30 minutes.
• Frost the bottom cooled cake layer and add 1/2 of the sliced strawberries evenly. Repeat for second layer. Add the top layer. Frost the top and sides, covering any trace of strawberries in the layers.

STRAWBERRY MARBLE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. In a food processor, puree strawberries; strain puree and discard seeds. Set aside., Sift together 3/4 cup sugar and the flour twice; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Transfer half of the batter to another bowl; fold in extracts. Fold 1/4 cup strawberry puree into remaining batter; add food coloring if desired., Gently spoon batters, alternating colors, into an ungreased 10-in. tube pan. Cut through with a knife to swirl. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Serve cake with remaining puree; garnish with whipped topping and fresh strawberries if desired.

STRAWBERRY MARBLE CAKE

Steps:

• Prepare and bake marble cake as directed on the box.
• Poke holes in the cooled cake with a fork. Dissolve the strawberry gelatin in 1 cup boiling water. Pour the gelatin over the cake, and refrigerate for 2 1/2 hours.
• Combine whipped topping, vanilla pudding, milk, and vanilla in a mixing bowl. Mix with an electric mixer on high speed for 3 to 5 minutes, until frosting is thick enough for spreading. Frost the cake, and serve. Store any leftovers in the refrigerator.

STRAWBERRY MARBLE CAKE

Steps:

• 1. For the cake, preheat oven to 350°F.
• 2. Line bottoms of 3 8-inch pans with paper. Grease and flour sides.
• 3. Puree strawberries and set aside.
• 4. Mix flour, baking soda, and salt set aside.
• 5. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla.
• 6. Add flour mixture, alternating with buttermilk, beating until well blended after each addition.
• 7. Beat egg whites in another large bowl with electric mixer on high speed until peaks form.
• 8. Gently stir into batter. Pour half of batter in a medium bowl and set aside.
• 9. Add food coloring and pureed strawberries to the other half and mix well.
• 10. Pour evenly into prepared pans alternating between red and white in each pan, making sure to have an even amount in each pan.
• 11. Bake for 30 minutes or until a toothpick inserted into centers come out clean. Immediately run spatula between cakes and sides of pans.
• 12. Cool 15 minutes; remove cakes from pans. Remove paper. Cool completely on wire racks.
• 13. For the frosting, mix cream cheese, butter, confectioners sugar, strawberry extract, vanilla, and milk together.
• 14. Add 1-3 drops of food coloring for color (optional). Let sit for 15-30 minutes.
• 15. After cake has cooled, frost bottom layer.
• 16. Place the second layer on top and frost.
• 17. Place top layer and frost top and sides covering any trace of cake. Decorate top with strawberries if desired.

STRAWBERRY MARBLE CAKE

Steps:

• 1. Preheat oven to 350. Butter a deep 9 inch square baking pan. Line with parchment paper. Butter the paper. Mix the flour, baking powder and salt in medium bowl. Beat butter and sugar in large bowl with mixer at high speed until creamy. Add eggs, one at a time,beating until just blended after each addition. With mixer at low speed, gradually beat in dry ingredients, alternating with milk and vanilla. Put half the batter in another bowl. Stir the cocoa into one bowl and the red food coloring into the other. Drop alternate spoonfuls of the two batters into the prepared pan, swirling them together with a knife to create a marbled effect. Bake until a toothpick inserted into center comes out clean, 30 to 40 minutes. Cool cake in pan for 15 minutes. Turn out onto wire rack. Carefully remove parchment paper and let cool completely. For the frosting, with mixer at medium speed, beat cream cheese and powdered sugar in large bowl until creamy. Add the cocoa and milk and beat until smooth and spreadable. Spread the top and sides of cake with frosting. Decorate with the strawberries. Serves 8 to 10 The Golden Book of Chocolate