Fresh Strawberry Marble Cake


I love strawberries and I love cake so I decided to make this. I made this cake for my birthday. It came out great and everyone in the house loved it. Decorate the top with strawberries if desired.

Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
45 mins
Total Time:
1 hrs 45 mins
1 8-inch layer cake



  • 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


  1. 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.

  2. Puree whole strawberries in the bowl of a food processor or electric blender and set aside.

  3. 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.

  4. Beat egg whites in another large bowl with an electric mixer on high speed until peaks form. Gently stir into the batter.

  5. 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.

  6. Pour batters evenly into the prepared cake pans, alternating between red and white batter in each pan.

  7. 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.

  8. 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.

  9. 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.

Cook's Note:

If you don't have fresh strawberries, you can use 2 teaspoons strawberry extract in the batter instead.

Nutrition Facts (per serving)

818 Calories
38g Fat
114g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 818
% Daily Value *
Total Fat 38g 49%
Saturated Fat 23g 117%
Cholesterol 174mg 58%
Sodium 311mg 14%
Total Carbohydrate 114g 41%
Dietary Fiber 1g 5%
Total Sugars 93g
Protein 8g
Vitamin C 19mg 93%
Calcium 80mg 6%
Iron 2mg 11%
Potassium 184mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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