Dessert

Strawberry-Swirl Cake

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prep time

35 min

total time

1 hr 45 min

makes

16 servings, 1 piece (90 g) each

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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.

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rating

One word sums it up: Awesome.
posted by Emperiss | on 2/27/2013

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This also works really well with Lemon Jello. The marbling is not so apparent but the flavor is nice. I think I will try orange or lime too.
posted by kelstar1977 | on 6/26/2012

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A big hit for a birthday cake. SUPERB!
posted by candy36 | on 4/28/2012

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Awesome! Turned out perfect, except don't use the 95% fat-free coolwhip as it was a little too thin. was gone so fast!
posted by goneplucking | on 4/16/2012

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It came out perfect and was gone in 30 seconds. Can't wait to make another one as a birthday cake next week :)
posted by Hrabina | on 4/7/2012

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A summer birthday favourite! I don't even bother swirling the cakes, I just mix it all together and the cake turns out pink. Really delicious, and light enough to have another slice!
posted by jt06jz | on 5/20/2010

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This cake will so easy to make with an incredible taste. It's unbelievable that such an amazing dessert came from the simplest of ingredients. I have to admit that I omitted the Jell-O mix with the cake and went only with a French Vanilla White Cake Mix. This was a hit at a family get together!
posted by muckadoon | on 5/9/2010

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The cake was really nice. I was hesitant about the sour cream and cool whip icing but it worked and made things nice and fluffy. I messed up my first try and the cake came out of the pan all crumbled but it worked out because I learnt with the mixing of the strawberry Jello to use less than half because it overpowers the white.
posted by angel_magic | on 4/30/2010

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It is really good and is really easy to make!!
posted by a cook | on 8/12/2009

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This recipe was awesome :) Everyone loved it, however my icing was extremely runny. Maybe because I used light versions of the ingredients. My garnish wouldnt even stay put. :( I will try it again with regular versions of the icing ingredients, see if that makes a difference.
posted by hotwhlzchik | on 6/4/2009