Strawberry-Swirl Cake

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photo 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

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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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a cook

posted:5/7/2008

I love this recipe, it is so easy to make. I have made this cake several times and everytime its a big favourite. All my friends want the recipe.

a cook

posted:5/5/2008

alittle dry

motoxchik23

posted:4/30/2008

I made this for my daughters birthday. It was wonderful. Except next time im going to swirl the pink into the white batter. The half and half thing made my cake come out extremely uneven. (the pink didnt rise as much as the white probabaly because of the jellos density). And the jello portion did stick to the pan but it was sooo worth it. I whipped up some cream cheese frosting from scratch to use. It was delicious!

lowron

posted:4/30/2008

Made this cake twice. The second time I made it my way, by putting the vanilla cake mix in the pans and then dropping in the strawberry in by spoonfuls and then swirling the two together. It came out great the second time because with the first cake with putting pink in one half the pan and vanilla in the other half it cooked unevenly even though I mixed it. One half of the cake did not rise as much as the other half. Did not look good even though it tasted great.

ericka1073

posted:4/24/2008

I made this for my sons birthday and everyone LOVED it! I had a really tough time with the jello part of the batter sticking to the pan when it was done. I have made it twice more since experimenting and have determined that putting most of the white on bottom, then the pink and then drizzle the rest of the white and swirl will make it not stick so much and still has the marbled look.

rickyandgina

posted:4/22/2008

My husband made this cake for my birthday. All I can say is this cake is AMAZING! We will definitely make this again-it tastes better than strawberry shortcake.

damdomeh

posted:4/22/2008

I used a rose bundt cake pan and it turned out to be very nice but you have to be extra careful with greasing and flouring the pan.

lizardlvr

posted:4/20/2008

A simply FABULOUS TASTING cake! Watching the video took out all the guess work and now my husband thinks I'm a master baker! Thanks Kraft!

a cook

posted:4/18/2008

I had friends over and made this cake for dessert. Then I took the leftover to the office. Everyone loved it! The icing is wonderful and the cake is so moist. I love it! I did have a problem with it sticking so I'll use wax paper next time. I used sweetened frozen strawberries instead of fresh since they are not in season. And I will also probably use a full cup of powdered sugar and sour cream with 1 1/3 tubs of Cool Whip next time. Yum!

a cook

posted:4/18/2008

I made this cake for a co-worker for her birthday. Everyone loved it.