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Strawberry-Swirl Cake

Strawberry-Swirl Cake recipe
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 45 min
servings
total:
16 servings
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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!
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.
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.
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.
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.
posted:
4/7/2010
I made this cake and had nothing but complements from everyone at my group. I will be making this cake again and real soon.
posted:
4/4/2010
I just made this for Easter dessert/mother-in-law's birthday and we all loved it. It was such a nice light dessert on such a warm day in the south! Will definitely recommend to others and will be making again.
posted:
3/27/2010
I followed the directions and greased and floured my pans, but the red parts of the cake still stuck. I ended up making this into a 3-layer trifle since the cake didn't come out clean. It was still beautiful and tasted good, but didn't turn out the way it should have.
posted:
2/17/2010
absolutely moist and delicious
posted:
2/1/2010
i made this for a group party and it was a hit! next time i am going to try and "swirl" it more, i was scared it would all blend so only the middle of the cakes were swirled. i was a bit nervous about the sour cream icing, but i plan on making that for many other cakes! it was the best!
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