Strawberry Marble Cake

Never have to choose between your favorite flavors again with this strawberry and vanilla marble cake. If the eye-catching swirl pattern isn't enough to draw draw you in, maybe the rich and tangy cream cheese frosting will seal the deal.

Course Dessert

Cuisine American

Keyword Strawberry Marbled Pound Cake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 531kcal

Author Cathy Pollak

Equipment

Ingredients

Cake:

Cream Cheese Frosting:

4 oz. cream cheese, softened
4 tbsp. butter, softened
1 tsp vanilla extract
1-1/3 cups confectioners' sugar
Optional Garnish: extra pieces of dried strawberries and edible flowers

Instructions

Cake:

Preheat oven to 350 degrees F. Prepare a 10 x 5 loaf pan with cooking spray.
In a food processor, pulverize the freeze dried strawberries, until a fine powder forms. Set aside.
1 cup freeze dried strawberries
In a medium mixing bowl, combine flour, baking powder and baking soda with a whisk. Set aside.
2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda
In a separate, large mixing bowl, beat the butter sugar until smooth and creamy. Add eggs and vanilla extract; mix until combined.
1 cup butter, softened, 1 cup granulated sugar, 4 large eggs, 2 tsp vanilla extract
Add flour mixture, alternating with the evaporated milk to the wet ingredients. Beat together until just combined. Do not overmix. Transfer half of the batter into a separate, medium-sized, mixing bowl and fold in strawberry powder and food coloring.
1/2 cup evaporated milk, red food coloring (optional)*
Using an ice cream scoop, scoop the strawberry and vanilla batter in a checkerboard pattern into the bottom of the pan. Tap the pan on the counter to settle the batter. Create another layer of the checkerboard pattern with the opposite batters on top of each other. (See picture in post above for an example and make sure to read my marbled swirling tutorial in the above post.) Tap the pan on the counter again. Use the end of a wooden spoon to swirl batters together. Tap pan again on the counter. Bake for 55-60 minutes, or until a toothpick comes out clean from the middle.
When the cake comes out of the oven, place pan on a cooling rack for about 15 minutes before removing the from the pan. Cool completely.

Cream Cheese Frosting:

In a medium bowl, beat cream cheese, butter and vanilla until smooth and creamy. Gradually add confectioners' sugar until combined. Frost the cake. Garnish with pieces of extra freeze dried strawberries and edible flowers if you choose. Slice and serve.
4 oz. cream cheese, softened, 4 tbsp. butter, softened, 1 tsp vanilla extract, 1-1/3 cups confectioners' sugar, Optional Garnish: extra pieces of dried strawberries and edible flowers

Notes

*All food coloring brands have varying amounts of saturation. I would suggest adding a couple drops at a time until the desired color is reached.

Where to buy freeze-dried strawberries? You can find freeze-dried strawberries in the dried fruit aisle of most regular grocery stores or in health food stores. They're also available at Trader Joe’s, Whole Foods, Amazon, and Target, or you can order them online (link above).

Tip: Do not use “dried strawberries” which are raisin-like. You need freeze-dried strawberries, which have all of the moisture removed.

Marbling a Cake: Make sure to read my short tutorial in the post about how to marble a cake correctly.

For optimal outcomes when preparing this strawberry marble cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition