Best 4 Fresh Strawberry Marble Cake Recipes

STRAWBERRY-SWIRL BUNDT CAKE

Steps:

• Preheat oven to 350°F, with a rack in center. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Whisk together egg whites, milk, and vanilla. Beat butter with 1 3/4 teaspoons salt, baking powder, and 1 3/4 cups granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
• Beat in flour in three additions, alternating with egg-white mixture, and beginning and ending with flour. (You should have about 7 cups batter.) Separate 2 cups batter and stir in freeze-dried strawberries.
• Transfer 1/4 cup strawberry batter to a small bowl; stir in pink gel paste until combined. Stir mixture back into remaining strawberry batter a little at a time, until you achieve desired color.
• Spoon 2 1/2 cups vanilla batter into bottom of pan. Top with all of strawberry batter, then remaining vanilla. Run a butter knife through batter four times to swirl, then use to fold and swoop in a couple of places to further marble.
• Place pan in oven; reduce temperature to 325°F. Bake until top of cake springs back when lightly touched, 1 hour to 1 hour and 5 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool completely.
• Stir together strawberries, remaining 3 tablespoons granulated sugar, and a pinch of salt; let stand until sugar dissolves, about 15 minutes. Meanwhile, beat cream with confectioners' sugar on high speed to soft peaks. Dust cake with more confectioners' sugar and serve with whipped cream and macerated berries.

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:

• 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:

• 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.