Strawberry Marble Cake Recipes

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.

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.

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.