Strawberry Marble Cake Food

STRAWBERRY LEMON LOVE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
• Prepare the cake batter according to the package directions and pour it into the prepared pan. Set aside.
• Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter, covering it completely.
• Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
• Meanwhile, beat the remaining 12 ounces mascarpone in a medium bowl with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
• Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries.

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:

• 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 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-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-SWIRL CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.
• Bake 30 min. Cool cakes 30 min. in pans. Remove to wire racks; cool completely.
• Mix sour cream and sugar in medium bowl until blended. Gently stir in COOL WHIP. Stack cake layers on plate, filling with 1 cup of the COOL WHIP mixture and 1 cup berries. Frost top and side with remaining COOL WHIP mixture. Top with remaining berries.

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:

• 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.

DELICIOUS 3 COLOUR MARBLE CAKE RECIPE

Steps:

• Preheat Your Oven and Grease the Pan - Preheat your oven to 350 degrees Fahrenheit. Grease the 13×9-inch cake pan with cooking spray.
• Beat Cake Mix, Water, Oil, and Eggs - In a large bowl using an electric mixer, beat the cake mix, water, vegetable oil, and eggs together. Beat the mixture until smooth.
• Prepare the Marble Flavors - In a small bowl, add 1/3 of the cake batter. Stir in the cocoa powder until just blended.
• In the other small bowl, add in 1/3 of the cake batter. Stir in the red food coloring and the seedless strawberry jam until well combined.
• Bake the Cake - Add the remaining 1/3 of the batter to the cake pan. Drop in tablespoons of the chocolate batter and strawberry batter randomly in the pan. Use a butter knife to gently swirl the batter together to create a marble effect.
• Bake the cake for 28-30 minutes, or until a toothpick inserted into the middle comes out clean. Before transferring to a wire rack allow the cake to cool in the pan for 10 minutes. Let it cool for one hour before frosting.
• Make the Frosting - Using an electric mixer, beat the butter in a large bowl on medium-high speed until smooth and creamy. Switch the speed to low and gradually add in the powdered sugar, beating until smooth. Beat in two tablespoons of milk and the vanilla, adding more milk if the frosting is still thick.
• Color the Frosting - Add 1/3 of the frosting to a small bowl. Add the seedless strawberry jam and mix until well combined. Then, mix in a few drops of red food coloring until you reach your desired shade of pink.
• In another small bowl, add 1/3 a cup of frosting. Add in the cocoa powder and mix until it is combined.
• Step Seven: Frost Your Cake - Add the vanilla frosting to your fully cooled cake using an offset spatula. Then, add tablespoons of strawberry frosting and tablespoons of chocolate frosting throughout the vanilla frosting. Use the offset spatula to swirl the frosting, making a marble design.

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.

MARBLE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin or 20cm/8in round tin.
• Cream the butter and sugar with an electric whisk in a large mixing bowl until very pale and fluffy. Add the beaten egg, a little at a time, whisking well after each addition. Then whisk in the vanilla extract.
• Sift the flour and salt into a large bowl, then fold it gently into the butter and egg mixture.
• Divide the cake batter into two equal portions (about 350g each).
• Add the milk to one portion of the mixture, stirring in gently until well combined.
• Mix the cocoa powder and the coffee together in a mug to form a smooth paste. Stir this paste into the other portion of the cake batter until thoroughly combined.
• Spoon large blobs of each cake mixture into the prepared tin, alternating the flavours to give a marble effect. Bake for 50-60 minutes until the cake is springy to the touch and a wooden skewer inserted into the centre of the cake comes out clean.
• Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing.

STRAWBERRY CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper.
• Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.
• Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream.