STRAWBERRY MARBLE CAKE
This cake is fantastic to have all year long - but I use it primarily in the summer because it's kept refrigerated so it's nice and cool.
Provided by K. Cipriano
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 15
Number Of Ingredients 7
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.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 43.1 g, Cholesterol 2.6 mg, Fat 2.7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 386.9 mg, Sugar 29.4 g
FRESH STRAWBERRY MARBLE CAKE
I love strawberries and I love cake so I decided to make this. I made this cake for my birthday. It came out great and everyone in the house loved it. Decorate the top with strawberries if desired.
Provided by Junia Sonier
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 18
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.
Nutrition Facts : Calories 818.3 calories, Carbohydrate 113.8 g, Cholesterol 173.6 mg, Fat 38.1 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 23.3 g, Sodium 311.2 mg, Sugar 92.5 g
STRAWBERRY MARBLE CAKE
Perfect for special occasions, this strawberry swirl cake makes a pretty presentation at the end of a meal. I also serve it with afternoon tea, and it's a quick sell at any bake sale.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 176 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY MARBLE CAKE
They say all good things come to those who wait... this cake recipe has a few steps and the outcome is beautiful and delicious. The cake itself is moist, fluffy and rich with strawberry flavor marbled in. Junia's cream cheese frosting is creamy with a hint of strawberry flavor and amazing. Not only tasty, this cake is beautiful...
Provided by Junia Sonier
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 19
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-SWIRL BUNDT CAKE
This rosy riff on a strawberry shortcake is sure to become a new Bundt cake classic. Egg whites and cake flour create a stark white batter (and super tender crumb) that is a perfect canvas for tinting. For the pink part, flavor a third of the batter with ground freeze-dried strawberries. Alternate pouring in the two batters; then swoosh a knife through a few times to swirl. To serve, fill the center of the cake with whipped cream and macerated berries and prepare to impress.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 4h50m
Yield Serves 12 to 16
Number Of Ingredients 13
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
Strawberry Marble Cake is a moist, easy cake to make that tastes like a little bit of strawberry heaven!
Provided by huddlenet.com
Categories Dessert
Time 1h55m
Number Of Ingredients 4
Steps:
- Thaw frozen whipped topping and strawberries. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside to room temperature.
- Prepare and cool cake.
- Poke holes into cake with skewer or meat fork.
- Pour jello slowly over cake into holes.
- Mix thawed topping and thawed strawberries.
- Frost cake. Refrigerate at least 1 hour before serving cold.
STRAWBERRY CAKE FROM SCRATCH
It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer. I made this cake for a child's birthday party. It was a major hit! Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!
Provided by GothicGirl
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 59.3 g, Cholesterol 89.7 mg, Fat 15.4 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 9.1 g, Sodium 232.9 mg, Sugar 37 g
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