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Strawberry Marble Cake

 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.
12 ServingsPrep: 30 min. Bake: 45 min. + cooling


  • 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


  • 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.

2 of 2

Strawberry Marble Cake (continued)

Directions (continued)

  • 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. Yield: 12 servings.
Nutritional Facts: 1 slice (calculated without optional garnishes) equals 176 calories, trace fat (trace saturated fat), 0 cholesterol, 150 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.
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