Fresh Strawberry Marble Cake Food

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.

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 MARBLED CHEESECAKE

Steps:

• Puree strawberries and cornstarch in blender.
• Heat in a saucepan over medium heat until thick.
• Cool mixture.
• Combine melted butter, graham crumbs and sugar and press onto bottom of 9" springform pan.
• Bake at 350 degrees for 10 minutes.
• Combine cream cheese, sugar and vanilla until well mixed, then add eggs one at a time and mix well after each addition.
• Pour half the batter over the crust.
• Add half the strawberry mixture by spoonfuls to the batter.
• Pour remaining cheesecake batter into the pan, then add the remaining strawberry mixture by spoonfuls.
• Swirl the mixture with a knife until it has a marbled effect.
• Bake at 300 degrees for 50 to 60 minutes or until set.
• Allow cheesecake to cool, then remove rim of pan.
• Chill overnight before serving.