Comida Kraft
Recipe Box

Strawberry-Swirl Cake

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Strawberry-Swirl Cake is rated 4.588477366255144 out of 5 by 486.
Prep Time
35
min.
Total Time
1
hr.
45
min.
Servings

16 servings

Check out this video to see how you can turn a basic box cake mix into a fancy-looking (and simply scrumptious) strawberry swirl cake.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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 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 cakes 30 min. in pans. Remove to wire racks; cool completely.
  • Mix sour cream and sugar in medium bowl until blended. Gently stir in COOL WHIP. Stack cake layers on plate, filling with 1 cup of the COOL WHIP mixture and 1 cup berries. Frost top and side with remaining COOL WHIP mixture. Top with remaining berries.

Substitute

Prepare as directed with COOL WHIP LITE Whipped Topping.

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 Swirl Batter

Use a teaspoon to swirl the two colors of batter - it's the perfect size for lifting and pulling the two colors together. For best results, be careful to not swirl the batters too much or the color of the cakes will be all pink and not marbled.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 250
Total fat 10g
Saturated fat 5g
Cholesterol 5mg
Sodium 240mg
Carbohydrate 38g
Dietary fiber 1g
Sugars 26g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 15 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from One Word...BEAUTIFUL! One Word...BEAUTIFUL!!! The 1st time I made this cake was Mother's Day 2007. My younger Sister and I ALWAYS go BIG and ALL OUT for our Mom on her Day. From Breakfast in Bed that Morning...to Continued Suprises All Day Long!! That evening my Sister cooked a Pasta Dinner and I Baked Dessert. When I saw this recipe I knew I had to make it and Mother's Day gave me the Perfect 'Excuse'. When all was said & done...Our Mother was in Tears. She was Speechless!! She took pictures of the Finished Product and Delighted in the Taste!! It is now on her List for Dessert on her Birthday...which by the way is Feb. 14th!!
Date published: 2008-07-22
Rated 5 out of 5 by from I made this recipe with modifications. I made this recipe with modifications. I put most of the mix in the pan as I would for a plain white cake. I left only a small portion (maybe 1/4 of mix) in my mixing bowl. I only added about 1/2 to 1/3 of the jello to the mix. I then swirled the strawberry mixture in as I normally would for a marble cake by making strips across the mix and taking a butter knife and running it cross wise across the mix to marble it. It was beautiful and delicious. It baked evenly and in the allotted time. My seven year old loved helping with this one, it was that simple! The frosting is easy and tastes great. I got rave reviews from everyone who ate a piece. It will be on my make list again!
Date published: 2008-04-14
Rated 4 out of 5 by from This recipe was very easy and made a beautiful presentation. 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!)
Date published: 2007-04-09
Rated 3 out of 5 by from I just made this cake for the 4th of July. I just made this cake for the 4th of July. I watched the video, read the comments, and followed all the suggestions. The cake ended up tasting pretty good. The cake fell apart when trying to get it out of the pan, though. It is definitley the Jello that makes it stick to the bottom. Also, the two layers did not stick together at all. When I cut it, they just separated from each other. I guess I needed to use more filling on top of strawberries in the middle to make the 2 cakes stick together. Although it was pretty good, I was disappointed with it falling apart.
Date published: 2007-07-16
Rated 5 out of 5 by from I made this cake for Easter dinner for 8 people and got nothing but rave reviews. 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.
Date published: 2007-04-09
Rated 5 out of 5 by from This cake was definitely a hit with my family for Easter. This cake was definitely a hit with my family for Easter. I did make some adjustments. Since so many people had issues with the strawberry batter sticking, I spooned in the white batter first and let it settle in the pan before spooning and swirling the strawberry batter. I still ended up with a perfectly swirled cake and had no problems with sticking. I also added about 1/4c. sour cream to the batter - it turned out incredibly moist. I would absolutely recommend this recipe - it's a delicious summer/spring cake!
Date published: 2012-04-21
Rated 5 out of 5 by from Made this cake for my boyfriends b-day. Made this cake for my boyfriends b-day. He took it over to his parents house for his b-day dinner with the family. This recipe got rave reviews from his whole family. I was a little nervous because I had too much jello batter. From previous reviews I feared that it would be soggy and too strongly flavored. So, I made sure to leave it in for the full amount of time. It still came out perfect! The frosting was a hit too! A change from the basic whipped cream frosting. Boyfriend said it was my best cake yet!
Date published: 2008-02-27
Rated 5 out of 5 by from I had this cake at a birthday party this past weekend. I had this cake at a birthday party this past weekend. It was a layer cake with no strawberries, but still delicious. I recognized the recipe right away as I had just seen it in the latest issue of Food and Family. I was personally leery of the strawberry jello tasting too artificial, but it tasted like there were real strawberries in it. I am already planning to make one of my own for an upcoming family birthday. Great recipe. The frosting was great too, and held up quite well. I can't wait to make this.
Date published: 2007-04-04
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