Strawberry Swirl Cake

Strawberry Swirl Cake
Strawberry Swirl Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg. (2-layer size) white cake mix

  • 1

    pkg. (4-serving size) strawberry jell-o

  • 2/3

    cup sour cream

  • 2/3

    cup powdered sugar

  • 1

    tub (8 oz) cool whip, thawed

  • 1 1/2

    cups sliced strawberries

Directions

Preheat oven to 350 degrees. Grease 2 (8- or 9-inch) round cake pans and lightly flour the pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry jell-o mix in one of the batter bowls; stir until well blended. Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan. Swirl batters together lightly, using a teaspoon. (Do not over swirl, or the color of the cake will be all pink and not pink and white marbled.) Bake 30 minutes. Cool 30 minutes in pans. Remove to wire racks; cool completely. Mix sour cream and powdered sugar in a medium bowl until well blended. Gently sir in whipped topping. Place one of the cake layers on a serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries. Top with remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining ½ cup strawberries just before serving. Store leftover cake in refrigerator. Makes 16 servings, 1 slice each.

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