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Strawberry-Swirl Cake 

This brightcove player is created by Blackwell Team for testing.

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prep time
35 min
total time
1 hr 45 min
makes
16 servings, 1 piece (90 g) each

Ingredients:

  • 1 pkg. (2-layer size) white cake mix
  • 1 pkg.  (85 g) Jell-O Strawberry Jelly Powder
  • 2/3 cup sour cream
  • 2/3 cup icing sugar
  • 3 cups thawed Cool Whip Whipped Topping
  • 1-1/2 cups sliced fresh strawberries, divided

  • GREASE and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry jelly powder; stir until well blended. Spoon half the white batter, then half the pink batter, side-by-side, into each prepared pan. Swirl gently with spoon.
  • BAKE 30 min. or until toothpick inserted in centres comes out clean. Cool 30 min. in pans. Remove to wire racks; cool cakes completely.
  • MIX sour cream and sugar in medium bowl until well blended. Gently stir in Cool Whip. Place 1 cake layer on plate; spread with 1 cup of the Cool Whip mixture. Top with 1 cup berries and remaining cake layer. Spread top and side of cake with remaining Cool Whip mixture. Top with remaining berries just before serving. Store in refrigerator.

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