Strawberry Marble Cake

Lemon and strawberries are a flavourful combo.
-- Serves
SKILL LEVEL 8 to 10 servings
1 package (16 ounces) pound cake mix
2 eggs
2/3 cup milk
1/4 cup butter, softened
2 tablespoons lemon juice
2-1/2 teaspoons lemon zest
1 teaspoon pure vanilla extract
3 to 4 drops red food coloring
1 cup strawberry preserves
2 tablespoons lemon juice
1/2 cup sugar
1/4 cup Crown® Lily White® Corn Syrup
2 egg whites
2 tablespoons water
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 pint strawberries, sliced (garnish, optional)

Preheat oven to 350°F.

Cake: Combine cake mix, eggs, milk, butter, lemon juice, lemon zest and vanilla in a large mixing bowl. Mix at medium speed of electric mixer for 3 to 4 minutes until very smooth. Transfer half of batter to separate bowl. Beat red food coloring into remaining half of batter in mixing bowl until pink. Pour pink and white batters alternately into 2 greased and floured 8-inch round cake pans. Cut through batter with knife to marble.

Bake 25 to 30 minutes. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks.

Filling: Combine strawberry preserves and lemon juice in a small saucepan. Cook uncovered over medium heat, stirring frequently, until fairly thick, about 20 minutes. Cool. Spread filling between cake layers.

Fluffy Frosting: Combine frosting ingredients in a double boiler OR metal bowl over a pan of simmering water. Beat with an electric mixer at high speed until frosting is very thick and fluffy, about 6 to 7 minutes. Remove frosting from heat and beat an additional 30 seconds.

Frost filled cake with Fluffy Frosting. Garnish with fresh strawberries, if desired. Store loosely covered in refrigerator.

Total Time
Bake Time 25 to 30 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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