Strawberry-Swirl Cake

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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

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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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sewnuts0

posted:2/17/2008

Good if you eat it quick. Will get soggy if you store it more than a day.

chrissynjosh

posted:2/14/2008

this recipe is better than anyother cke in the world

nursemom#1

posted:2/14/2008

update rating....still a 5-star...Made 3 large heart cakes for g'daughter b'day. A big hit! 3 days later left-overs were taken to work and it was a hit again...even to non true cake lovers(3 pieces to one of these non-cake lovers)

lavrosa8

posted:2/9/2008

Made this several times for potlucks and I always get requested to bring it again and again. Some people have even asked me to make it for them for a special occasion. Very easy to make and has that made from scratch, time consuming flavor and appearance.

mle14boo

posted:2/5/2008

so good!

betty15801

posted:1/26/2008

This cake was so easy and delicious. I loved the icing and since I decorate cakes I plan on using this recipe on future cakes. I also used sugar free jello which was helpful with my husband being a diabetic.

maleenaw

posted:1/23/2008

this cake is wonderful and very simple to make! I made it this summer for a cookout that we were having and as soon as I put it out it was gone! I put sliced strawberries all up the sides and a rim around the top and I think that it helped keep it fruity instead of just being a cake with a few.

a cook

posted:1/22/2008

I MADE IT TWICE THE FIRST TIME THE JELLO PART WASNT COOKED LONG ENOUGH AND FELL APART. YOU DO NEED TO COOK FOR 30 MIN. BUT THE FINISH WAS MOIST AND DELICIOUS

a cook

posted:1/14/2008

Used only cool whip for the frosting. My niece loved it (we all did). Next time I would undermix the batter slightly before dividing.... then mix each half (one half with the jello) a bit more .... the jello cake sections were a bit more dense than the regular cake and I'm guessing it was overmixed when I added the jello.

Carmelina01

posted:1/4/2008

very yummy...i will make this recipe over and over again!