This strawberry marble cake is a layer cake with swirls of vanilla and strawberry cake batter! The strawberry cake is flavored and colored with freeze-dried strawberries with no artificial flavors or food coloring. Fluffy Chantilly cream is sandwiched between the cake layers along with fresh strawberries, and even more whipped cream and berries are piled on top. This is a perfect cake for Spring and Summer special events.
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Why You'll Love This Recipe
- Naturally colored and flavored- The strawberry cake batter gets its color and flavor from freeze-dried strawberries. These are strawberries that have all their moisture removed, so they're crispy and bright pink! When you blend them into a powder and fold it into vanilla cake batter, it makes the color a soft, pretty pink.
- Light and airy frosting- The cake is filled and frosted with Chantilly cream, which is just whipped cream that is a little sweeter and flavored with vanilla. I also used Chantilly cream in this peaches and cream cake, also perfect for Summer! This whipped cream is made with vanilla bean paste, so you see little flecks of vanilla bean in every slice.
- Refreshing and juicy strawberry flavor- I filled the cake with fresh chopped strawberries and drizzled the top with honey. The honey draws out moisture from the ripe berries, slowly creating a strawberry syrup that is so delicious! It really is a perfect Spring or Summer cake since it isn't too heavy.
For more strawberry cakes, try this strawberry snack cake, strawberry white chocolate cake, or strawberry coconut cake!
Ingredient Notes
- Freeze-dried strawberries are essential to give this cake a natural pink color and authentic strawberry flavor. Make sure you're using freeze-dried, not regular dried strawberries. Freeze-dried berries are completely dry and crisp. Regular dried strawberries are chewy and won't break down properly.
- Use room temperature unsalted butter so it creams properly with the sugar. If it's too cold, it won't blend smoothly. If it's too soft or melted, the cake might turn out dense.
- The combination of vegetable oil and butter gives you the best of both worlds: flavor from the butter and extra moisture from the oil. You can use any neutral oil, including canola and avocado.
- Granulated sugar sweetens the cake and also helps create structure when creamed with the butter and oil. Don't reduce it, or the texture will change.
- Use large eggs at room temperature so they mix smoothly into the batter. The extra egg white adds a bit more structure and lightness to the cake.
- Full-fat sour cream adds moisture and richness while keeping the crumb soft and tender. Don't substitute with low-fat versions. If you don't have sour cream, you can use full-fat Plain Greek yogurt.
- For the whipped cream, use heavy cream (not half-and-half!). The higher fat content is what allows it to whip to stiff peaks and hold its shape.
For the full list of ingredients and measurements, see the recipe card below.
Expert Baking Tips
- Measure the ingredients in grams. I test all my recipes using a kitchen scale, so metric measurements will always yield the most accurate results! This is especially important for the flour since it's easy to overmeasure using measuring cups, which can make the cake dry.
- Make sure all refrigerated ingredients are at room temperature. Cold eggs or sour cream can cause the batter to curdle and won't cream properly with the butter and sugar.
- Swirl the cake batter gently. To get a nice marbled pattern inside, make just a few big swirling motions with your skewer. Over-swirling will muddy the colors instead of giving you distinct vanilla and strawberry ribbons.
- Whip the cream to stiff peaks, but not past them. Stop as soon as the cream holds its shape. Overwhipped cream can turn grainy or split and won't spread as smoothly.
Step by Step Instructions
Step 1: Start by blending the freeze-dried strawberries into a powder and set aside. I used an immersion blender, but a food processor works best.
Step 2: Cream the butter, oil, and sugar together for 2-3 minutes on medium-high speed until fluffy and pearly. This means enough air has been incorporated for a fluffy structure.
Step 3: Add the eggs one at a time, followed by the egg white and vanilla extract, mixing until well combined. Then mix in the sour cream.
Step 4: Fold the flour, baking powder, and salt into the wet ingredients with a rubber spatula until just combined.
Step 5: Scoop half of the cake batter into a separate bowl. Then fold in the strawberry powder until well blended.
Step 6: Grease two 8-inch cake pans, then scoop the vanilla batter in the bottom of the pan. Scoop the strawberry batter on top and use a knife or skewer to swirl the batters together.
Step 7: Bake the cakes at 350ยฐF for 18-22 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before assembly.
Step 8: For the whipped cream, beat heavy cream, granulated sugar, and vanilla bean paste together on medium-high speed until there are stiff peaks.
Step 9: To assemble the cake, dollop whipped cream on top of the first cake layer, then sprinkle chopped strawberries on top of the cream.
Step 10: Place the second cake layer on top and spread on the remaining whipped cream. Garnish with more chopped strawberries and a honey drizzle.
Storage
Store the strawberry marble cake in an airtight cake container or loosely covered with plastic wrap in the fridge for up to 3 days. The whipped cream will look and taste best within the first 24 hours. After that, the chopped strawberries may begin to release their juices, which can make the layers a little soggy.
Before serving, let the cake sit at room temperature for 20-30 minutes so the texture softens.
I don't recommend freezing the fully assembled cake since whipped cream and fresh strawberries don't thaw well. However, you can freeze the unfrosted cake layers tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, then assemble with freshly whipped cream and strawberries.
More Cake Recipes to Try
๐ Recipe
Strawberry Marble Cake
Equipment
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Ingredients
Marble Cake
- 15 grams freeze-dried strawberries
- 113 grams unsalted butter room temperature
- 140 grams vegetable oil
- 300 grams granulated sugar
- 3 large eggs room temperature
- 1 egg white room temperature
- 1 tablespoon vanilla extract
- 220 grams sour cream room temperature
- 270 grams all purpose flour
- 2 ยฝ teaspoons baking powder
- ยฝ teaspoon salt
Whipped Cream
- 480 grams heavy cream
- 5 tablespoons granulated sugar
- 1 teaspoon vanilla bean paste
- 340 grams chopped strawberries 1 pint
Instructions
Marble Cake
- Preheat the oven to 350ยฐF and spray two 8-inch round cake pans with baking spray and line with parchment paper. Set aside.
- Add the freeze-dried strawberries to a food processor and blend in a fine powder. Pause to scrape down the sides as needed so no large pieces remain. Set aside.15 grams freeze-dried strawberries
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and granulated sugar on medium-high speed for 2-3 minutes. The mixture should look pale and fluffy.113 grams unsalted butter, 140 grams vegetable oil, 300 grams granulated sugar
- Add the eggs one at a time, mixing well after each addition. Add the egg white and vanilla extract and mix until fully combined.3 large eggs, 1 egg white, 1 tablespoon vanilla extract
- Scrape down the sides and bottom of the bowl, then mix in the sour cream until smooth and creamy.220 grams sour cream
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently fold them together with a rubber spatula until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of flour.270 grams all purpose flour, 2 ยฝ teaspoons baking powder, ยฝ teaspoon salt
- Scoop about half of the batter into a separate medium bowl. Add the strawberry powder to one bowl of batter and fold until fully incorporated and evenly pink, leaving the other half plain.
- Spoon the vanilla batter evenly into the bottoms of the pans. Dollop the strawberry batter on top, dividing it evenly between the pans. Use a knife or skewer to gently swirl the two batters together to create a marbled effect, being careful not to overmix.
- Bake at 350ยฐF for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. These cakes can dry out quickly, so begin checking at the 18-minute mark and avoid overbaking. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before assembling.
Whipped Cream
- Add the heavy cream, granulated sugar, and vanilla bean paste to a large bowl. Beat on medium-high speed until stiff peaks form. The cream should hold its shape when you lift the beaters.480 grams heavy cream, 5 tablespoons granulated sugar, 1 teaspoon vanilla bean paste
Assembly
- Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of whipped cream over the top, then evenly sprinkle the chopped strawberries over the cream.340 grams chopped strawberries
- For a more stable cake, place the assembled first layer in the freezer for 15-20 minutes to firm up the whipped cream before adding the second layer.
- Once chilled, place the second cake layer on top and spread the remaining whipped cream over the top. Garnish with additional chopped strawberries and a drizzle of honey if desired. Slice and enjoy!
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