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Marble Cake Cream Strawberry Glaze Recipe


Marbled cake with cream cheese and strawberries – This is delicious cake for any occasion, whether for friends, surprise your boyfriend or just indulge yourself to taste this cake.

This cake is fantastic to have all year long – but I use it primarily in the summer because it’s kept refrigerated so it’s nice and cool.

My family loved this cake! I will be making this cake again and again throughout the summer. I used a white cake mix instead of the suggested marble cake mix. I’m going to try other jello flavors such as lemon and orange.

Great cake! Very easy. One man at the party I served it at commented that it’s probably the best frosting he has ever tasted. I think this recipe is very adaptable…cocoa in the frosting, different flavored jello and different flavored cake mix. How about lemon cake, orange jello and vanilla frosting tinted yellow or orange? Oh, oh, with orange zest garnish?

Very very good. I had trouble getting my frosting thick enough, I used 2 envelopes of whipped topping mix and even added a little confectioners sugar. Very good with fresh straberries on top!

This was so simple and turned out perfectly. I followed the directions for the cake, but made my frosting with actual whip cream instead of the mix.



1/2 cup butter, softened
5/8 cup caster sugar
2 eggs
1/2 tsp. vanilla essence
1 cup + 1 tbsp plain flour
1/2 tsp. baking powder
1/4 cup milk, as required
2 tbsp cocoa powder

Cream strawberry cheese:
5 fresh strawberries sliced
1/2 cup cold mascarpone cheese (can substitute with regular cream cheese)
1/2 cold heavy whipping cream (35-40% butterfat content)
2-3 tablespoons granulated white sugar, or to taste
1/2 teaspoon pure vanilla extract

Topping glaze:
20-25 fresh strawberries, sliced
1/2 cup sugar
2 tbsp corn starch (or arrowroot powder)
1/2 cup water



Preheat oven to 350F (180C).
Grease & line a 7″ to 8″ round tin with baking paper.
In a large bowl, beat butter until smooth ( for 2 – 3 min.)
Add the sugar and beat until light and creamy.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla.
Sift the flour and baking powder in a bowl.
Now fold the flour mixture in the butter mixture.
Add ( 2 tbsp. ) milk and mix until well combined.
Combine cocoa powder with remaining milk in a small bowl.
Divide cake mixture in half and stir cocoa mixture into one half, keeping other half plain.
Spoon mixture alternately into prepared tin.
Spread the plain batter at bottom & top, dark in between, and then make zigzags with a knife
Bake for 30 – 40 minutes or until a knife inserted into the center comes out clean.
Transfer the cake to a wire rack and let it cool for 5 minutes.

Assembling the cake:
Remove the cake from the tin and allow to cool.
Spread cream strawberry cheese over cool cake.
Top with sliced strawberries in 2-3 layers.
place some around the cake
Drizzle with glaze and allow to set in fridge for 30 minutes before cutting and serving.


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Iced Pumpkin Cookies Recipe


Wonderful spicy iced pumpkin cookies that both kids and adults love!

Prep: 20 mins
Cook: 20 mins
Additional: 40 mins
Total: 1 hr 20 mins
Servings: 36
Yield: 3 dozen




  • Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

  • In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

  • Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

  • To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


Nutrition Facts

121.5 calories; protein 1.2g 3% DV; carbohydrates 22.4g 7% DV; fat 3.2g 5% DV; cholesterol 12.9mg 4% DV; sodium 120.5mg 5% DV.
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Chocolate Cappuccino Cheesecake Recipe


This recipe becomes a favorite as soon as it is tasted. It was once referred to as ‘sinfully rich and velvety smooth’. Best if made a day before serving.

Prep: 30 mins
Cook: 1 hr
Additional: 2 hrs 30 mins
Total: 4 hrs
Servings: 12
Yield: 1 – 9 or 10 inch cake




  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.

  • Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.

  • In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

  • Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

  • Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

  • Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.

  • To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.

  • To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.


Nutrition Facts

618.7 calories; protein 9g 18% DV; carbohydrates 45.1g 15% DV; fat 45g 69% DV; cholesterol 157.5mg 53% DV; sodium 332.5mg 13% DV.
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Marbled Pumpkin Cheesecake Recipe


This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.

Prep: 30 mins
Cook: 1 hr 10 mins
Additional: 6 hrs
Total: 7 hrs 40 mins
Servings: 12
Yield: 1 – 9 inch cake





  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

  • In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

  • Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

  • Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.


Nutrition Facts

350 calories; protein 5.8g 12% DV; carbohydrates 26.8g 9% DV; fat 25.3g 39% DV; cholesterol 101.1mg 34% DV; sodium 220.7mg 9% DV.
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