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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a cook

posted:4/9/2007

I thought it was execellent. I used plain cool whip instead of adding the sugar and sour cream and it turned out fine. Super easy!

a cook

posted:4/9/2007

A guest brought this cake to the Easter dinner I attended yesterday, and we all raved about it. Also, the Food and Family books were highly recommended. I think you can expect more subscriptions from the Northeast!

mlong801

posted:4/9/2007

Made this cake in a 9x13 pan to avoid experiencing some of the same problems that the other commenters had in terms of sticking to the cake pan. Unfortunately, it still stuck during the serving process. Also, the jello side does not rise...even put more batter in the jello side to compensate given the other comments regarding the jello side falling. Was able to cover the lopsided part with extra frosting. The cake flavor was not worth the sticking and falling problems.

KimJ29

posted:4/9/2007

This was delicious. I had trouble getting frosting to stay up on sides of the cake until I refrigerated it a while.

Christi2111

posted:4/9/2007

This recipe was so easy and the presentation of the cake was absolutely gorgeous! My family loved it and I will be making it again.

homerulysses

posted:4/9/2007

I had the same problem as many - the Jello side stuck to the pans. Something that NEVER happens to me. All was not lost though-simply made 'cake in a bowl' by layering broken cake pieces, frosting and strawberries in a large trifle bowl.

a cook

posted:4/9/2007

I made this for a birthday. It was not my usual strawberry cake recipe, but I will use this one from now on!! It was wonderful!!

a cook

posted:4/9/2007

I made this cake for Easter dinner for 8 people and got nothing but rave reviews. Had no trouble with the cake sticking as I used the non-stick spray with flour and let the cakes cool completely before taking them out of the pans. I also used 9" pans. I made the cakes the day before and wrapped them in plastic wrap. Then the afternoon of the party made the whipped cream mixture. Had no trouble with it being runny at all. Used a wisk to mix the powdered sugar and sour cream and once that was smooth, gently folded in the whipped cream until all was mixed well. Once on the cake, it actually "set up" even more. I was afraid to put the iceing on too early for fear it would make the cake too mushy, but that was not the case at all.

Candace-O

posted:4/9/2007

This recipe was very easy and made a beautiful presentation. The icing was absolutely fantastic! It got rave reviews from my extended family at Easter, but I found the strawberry parts of the cake too soggy. From experience with the Pastel Cake, I used only half of the required amount of Jell-O this time, and I was very glad of that. Next time, I'll use maybe only one-fourth package. (Perhaps if I'd done a better job swirling the batter, it would have helped.) I will definitely make this cake again! *Oh, and one more thing: the layers JUST fit into two 8" layer pans for me. I was worried about it overflowing, but it didn't--and the result was two beautifully tall layers. (I hate skimpy layers!)

CRae

posted:4/9/2007

This was such a easy and delicious cake!! Made for Easter Sunday, was a favorite with everyone!!