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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 Swirl Batter

Use a teaspoon to swirl the 2 colours of batter. It is perfect for lifting and pulling the 2 colours together. Do not overswirl, or the colour of the cakes will be all pink and not marbled.