Fresh Strawberry Marble Cake
Ingredients
- 8 whole fresh strawberries, hulled
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups white sugar
- 1 cup unsalted butter, softened
- 4 large eggs, separated, divided
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 ounce red food coloring, or to taste (Optional)
- 4 cups confectioners' sugar
- 1 (8 ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 3 tablespoons milk
- 2 teaspoons strawberry extract
- ½ teaspoon pure vanilla extract
- 1 drop red food coloring, or to taste (Optional)
- 1 cup sliced fresh strawberries, or as needed
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Instructions
- 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.
Source
Original recipe: View Original