This fruit-flavored dessert makes an awesome afternoon treat!

Strawberry Marble Cake

Ingredients

1-1/2 cups egg whites (about 10)
1 — 10 oz. package frozen unsweetened strawberries, thawed and drained
1-1/2 cups sugar, divided
1-1/4 cups cake flour
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Whipped topping and sliced fresh strawberries

Directions

~Let egg whites stand at room temperature for 30 minutes. In a food processor, puree strawberries; strain puree and discard seeds. Set aside.

~Sift together 3/4 cup sugar and the flour twice; set aside.

~Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, two tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.

~Transfer half of the batter to another bowl; fold in extracts. Fold 1/4 cup strawberry puree into remaining batter. Gently spoon batters, alternating colors, into an ungreased 10-inch tube pan. Cut through with a knife to swirl.

~Bake on the lowest oven rack at 350° for 45 to 50 minutes (or until lightly browned and top appears dry). Immediately invert pan; cool completely, about an hour. Run a knife around side and center tube of pan.

~Serve cake with remaining puree; garnish with whipped topping and fresh strawberries.