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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CRae

posted:4/9/2007

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

rayzorridg

posted:4/9/2007

Wonderful dessert! I amde it for Easter Dinner and everyone enjoyed it! It was very easy! My 3 1/2 year old had a blast helping me make it!

rikey

posted:4/9/2007

I made this cake for Easter and it was a big hit! Everyone said it tastes like strawberry shortcake.

Alison967

posted:4/9/2007

I made this cake for Easter and it was a HUGE hit!! Very yummy and pretty. I would recomend some parchment paper on the bottom of the pans to prevent sticking, otherwise this cake was very simple to make.

MXAA66

posted:4/8/2007

Iwanted to make something nice for my hubby's birthday so went i got your spring 2007 and i so your strawberry swril cake i had to bake it . It was superb. This cake was easy as 1,2,3 and Iam going to make two more cakes for the girls at the office. and your recipes are so clear the anyboby could make. so keep up the good work. maxx66

a cook

posted:4/8/2007

when i printed the recipe it said 3 8 oz. containers of cool whip , i see it now says only 1 container of cool whip, i like 2containers of cool whip. my whole family loved it, it is definitely a keeper. thanks

bugginn

posted:4/7/2007

I made this recipe twice in one night!! ( I had two easter destinations I needed dessert for) I had no issuses what so ever. No matter how non stick they say pans are, I always spray them. The cakes came right out of the pans. And the frosting came out thick and creamy. The cake mix I used had the high altitude instructions right on it. I also made sure to let the cakes cool all the way. : )

melissak145

posted:4/7/2007

Great Easter dessert! I had less trouble with the cake sticking to the pan ...I put the white batter on the bottom of each pan and then spooned the strawberry on top and swirled with a knife. I am going to try this with lemon jello too... Definately will make again!!

gibby18

posted:4/7/2007

This cake us great!!!! I used wax paper in the bottom of my cake pans and never had a problem with them sticking. I also sprayed them with Pam. I just cut out circle to fit the bottom of the pan. Works great!!!! I will make this cake many or times.

cojomo

posted:4/7/2007

Same problems as most had with cake sticking to pans. Also Frosting was very thin and ran off cake. This was not a pretty cake but we ate it all gone. Will try a prepared frosting with sour cream next time.