Strawberry Marble Cake Recipe
Strawberry Marble Cake Recipe photo by Taste of Home
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Strawberry Marble Cake Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES: 12 servings


  • 1-1/2 cups egg whites (about 10)
  • 1 package (10 ounces) frozen unsweetened strawberries, thawed and drained
  • 1-1/2 cups sugar, divided
  • 1-1/4 cups cake flour
  • 1-1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Red food coloring, optional
  • Whipped topping and sliced fresh strawberries, optional

Nutritional Facts

1 slice (calculated without optional garnishes): 176 calories, trace fat (trace saturated fat), 0mg cholesterol, 150mg sodium, 39g carbohydrate (27g sugars, 1g fiber), 5g protein


  1. Let egg whites stand at room temperature for 30 minutes. In a food processor, puree strawberries; strain puree and discard seeds. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Run a knife around side and center tube of pan. Serve cake with remaining puree; garnish with whipped topping and fresh strawberries if desired. Yield: 12 servings.
Originally published as Strawberry Marble Cake in Country Extra May 2008, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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