Strawberry-Swirl Cake

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Compliments follow this strawberry cake everywhere it goes: moist, airy, refreshing, sweet. And might we add, easy.

time

prep:

35 min

total:

1 hr 35 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) white cake mix

pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

2/3

cup BREAKSTONE'S or KNUDSEN Sour Cream

2/3

cup powdered sugar

tub (8 oz.) COOL WHIP Whipped Topping, thawed

1-1/2

cups sliced fresh strawberries

Make It

HEAT oven to 350°F.

GREASE and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.

BAKE 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.

MIX sour cream and sugar in medium bowl until well blended. Gently stir in COOL WHIP. Place 1 cake layer on plate; spread top with 1 cup of the COOL WHIP mixture. Cover with 1 cup berries and remaining cake layer. Frost with remaining COOL WHIP mixture; top with remaining berries.

Kraft Kitchens Tips

Notes from the Kraft Kitchens

Thank you. We heard your feedback and updated this recipe to help ensure recipe success. To prevent the baked cake layers from sticking to the pans, generously grease and flour the cake pans (or line them with parchment paper) and allow for the full 30 min. cooling time before removing the layers from the pans. Also, be sure to swirl the two batters together evenly. If you live in a high-altitude location, follow the High Altitude Directions on the cake mix package and to help prevent the batter from overflowing, use 9-inch round cake pans.

How to Prevent Air Bubbles

To release any air bubbles from the cake batter, lightly tap filled cake pans on counter before baking. Any small air bubbles will rise to the surface.

How to Swirl Batter

For best results, use a teaspoon to swirl the two colors of batter together. Be careful to not swirl the batters too much or the cakes will be a solid pink color instead.

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delorism50

posted:4/3/2007

In 3 days I made this recipe 2 times!!! It was awesome and I had to make one to share with friends! My little nephew told his grandma - it was the best cake he ever had and he wanted one just like it for his birthday! Thank you soooo much!!! DeLOris

kimmierachal

posted:4/3/2007

I made this cake for the office, and I received rave reviews. Everyone enjoyed it because of its light and refreshing look and taste. I will definately do this recipe again. This is a winner! It's also very easy as well.

didonaldson

posted:4/3/2007

Mine stuck to the pans, something I usually never have to happen, needless to say we did not let it go to waste. I had sprayed with oil, and floured the pans. What could have happened?? I will try it again though.

a cook

posted:4/3/2007

I made this recipe using sugar-free strawberry jello and it turned out great. I did not have trouble with it sticking to the cake pan as others did. When I was ready to put the strawberries on it, I gave it a heavy layer of strawberries to both center and top. We let it stay in fridg. for a couple of hours before serving. It was delicious!

genettah

posted:4/2/2007

My son saw a picture of this and wanted it. So we made it. I had the same problem as most. It stuck to the pan. I was able to patch it together so it looked fine. It was delicious!

birgperrins

posted:4/2/2007

I had the same problem others did with the jell-o side. It sunk while cooking and then it was impossible to take out of the pan because it was so sticky. My entire cake fell apart. It tasted good even though we ate it in crumb form! The frosting combined with strawberries is yummy.....I will use that part of the recipe again for another cake (like your Pastel cake).

JBird2373

posted:4/1/2007

My entire family Loved this cake. I used two cake mixes because I used larger pans. I also covered entire middle of cake with strawberries and put strawberries around the bottom edge of cake. Great recipe!

becky

posted:3/31/2007

I also tried to make this as a B-day cake. The strawberry side fell after rising too quickly and overflowing the pan. I have to assume it needs a high altitude adjustment.

nuts4cookies

posted:3/31/2007

This recipe was MUCH too sticky. Half of it fell out of the pan and half of it stuck when I tried to remove it. I'm sure it would have tasted wonderful though if it wouldn't have crumbled. I'm not sure if I will make this again.

a cook

posted:3/31/2007

I made this for work and everyone loved it, they were calling it Strawberry Heaven! To make it easier, I made it in a 13x9 pan and for the frosting I used Strawberry Cool Whip. I will be making this again!