Strawberry-Swirl Cake

(477)

rate it now!

you may also enjoy

Angel Lush

Creamy Lemon Squares

Peach Shortcakes

video by: kraft

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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

mcjae

posted:9/28/2010

I made this recipe twice as it's written, it's very easy and impressive looking. Yummy strawberrry dessert!

kristywh

posted:8/9/2010

This was so awesome the second time I made it. The first time it fell apart and was stuck to the pan. It was sooo good!

a cook

posted:7/5/2010

Can I give this recipe 10 stars?!? I made this for my father-in-law's birthday which happens to fall on July 4th. It was devoured in no time. I was even told that it was the best cake someone had ever eaten! I will definitely make this again.

a cook

posted:6/25/2010

IT'S GREAT!!!!!!! And everyone loves it.

barbf11

posted:6/8/2010

I just made this cake for my mom's 89th birthday party! What a hit! It got rave reviews from the family. They said they would NEVER taste a cake that good from a bakery or store! I did NOT have trouble with it sticking to the pan - like other reviews I read. The swirl didn't come out as nice as I'd like (it was almost more 1/2 white & 1/2 strawberry cake), but great, easy recipe. Thanks.

a cook

posted:5/23/2010

I give this recipe five stars it turned out great when I made it and I got great reviews on people request me to make it all the time and said it was better than bakery cakes!

a cook

posted:5/8/2010

My family loves the frosting we use it as a fruit dip. I have added a few things to the recipe. I add sliced strawberry to the batter and bake in a 9x13 baking dish(I've had a few flops with making it as a layer cake). Once the cake is cooled after baking I cover it with sliced strawberries and then frost with the frosting that I add pureed strawberries to.

a cook

posted:4/29/2010

Taste I give 5 stars. Presentation I give 1 star. It stuck to the pan and crumbled so I just mixed it all together and made some what of a mush but everyone loved how it tasted so they didnt mind how it looked.

SherryFr1

posted:4/19/2010

I have made this cake several times for events. Even sold a couple. I have found that when you swirl the colors, that is when you need to be sure they are evenly distributed in the pans. The pink side does not seem to raise as much as the white for me. I receive compliments every time I serve.

a cook

posted:4/17/2010

I followed the directions and my cake baked unevenly in the pans--many depressions and raised portions...does it have to do with the gelatin mix altering the batter to act strangely? Also, 30 min is too long to bake! I got a "crust" and it turned out too brown for my liking. I would time it to 27 min and check on it.