Strawberry-Swirl Cake

you may also enjoy

average rating

rate/review

prep time

35 min

total time

1 hr 45 min

makes

16 servings, 1 piece (90 g) each

Print Recipe

Add to My Recipe Box

Add to Shopping List

Send/Share

add your photo

video by: kraft

recipe by: kraft

What You Need

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

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 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.

kraft kitchens tips

Size-Wise

Enjoy a serving of this cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.

How to Prevent Air Bubbles

To release any air bubbles from the cake batter, lightly tap cake pans on counter before baking. Any small air bubbles will rise to the surface.

How to Keep the Cake Plate Clean

Make 4-inch square in centre of cake plate with 4 (3-inch-wide) strips of waxed paper. Stack and frost cake layers as directed in centre of waxed paper square. Any frosting drippings will land on the waxed paper, keeping the plate clean! Remove waxed paper strips after frosting top and side of cake with remaining Cool Whip mixture.

rate recipes, or edit your ratings of others’ dishes and more. sign up

Back to recipe

rating

This cake was very good! Easy to make and great for summer entertaining! I would make this one again.
posted by stormbabe | on 7/11/2007

rating

I was very disappointed because both cakes stuck completely to the pans where each strawberry side was. The cake tasted yummy but all I had was a mess! Cannot figure out why when nobody else seems to have had this problem.
posted by hkent7 | on 6/19/2007

rating

This recipe was a real hit with my family and also easy to prepare.
posted by cowan73 | on 5/31/2007

rating

Today was the third time I made this cake and it is delicious and so very easy to make. Our company loved it and it is a great dessert especially on a hot day...thanks Kraft....
posted by seemba | on 5/29/2007

rating

This cake is fabulous for entertaining! It is so light and fluffy, it was gone before we knew it. Highly recommeded recipe!!!
posted by a cook | on 5/6/2007

rating

It's just alright...The kids were not keen on it..So I will not make this cake again!!!
posted by allmychildren5 | on 4/30/2007

rating

This cake was delicious!What a clever idea to use jelly powder to change the flavours. I made this for my mom's birthday and it was a hit with everyone. For the strawberry's in the center, I sliced them up and mixed them with a bit of strawberry jam...This made them a bit more sweeter and moistened the cake really nicely in the center, it also added for a nice 'glazed' strawberry look for the garnish on top of the cake.
posted by beena_ryerson | on 4/23/2007

rating

we had a family dinner at Easter 26 people attended I made this cake and the cheesecake they both were crowd pleasers and not even a crumb was leftover.
posted by pohara | on 4/17/2007

rating

The cake was delicious and very easy to make. I made it as a Birthday Cake and our Grandchildren loved it. They even preferred it over an ice cream cake. I will definitely make it again.
posted by Judy.Donnelly | on 4/12/2007

rating

This is a very delicious dessert. It is easy to make and looks just as good as it tastes.
posted by oldmudder | on 4/10/2007