My birthday is next month. My mother asked me what type of cake I wanted her to make for me. I knew I wanted one with strawberries in it. I just did not know which recipe I wanted until now.
This Strawberry-Swirl Cake is a recipe from Kraft that I got from BlogsRelease to use on my blog. It looks simply divine. I know this will be perfect for my 38th birthday!
1 pkg (2-layer size) white cake mix (additional ingredients needed based upon brand of cake mix used)
1 3oz pkg JELL-O Strawberry Flavor Gelatin
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 8oz tub COOL WHIP Whipped Topping, thawed
1-1/2 cups fresh strawberries, sliced
HEAT oven to 350°F.
GENEROUSLY grease and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with a teaspoon. Do not swirl too much; otherwise, you may end up mixing the two batters together resulting in a pink cake instead of a marbled cake.
BAKE 30 min. Cool cakes 30 min. in pans. Remove to wire racks; cool completely. If you try to remove the cake layers before they are completely cooled, they may stick to the pan when you try to remove them.
MIX sour cream and sugar in medium bowl until blended. Gently stir in COOL WHIP. Stack cake layers on plate, filling with 1 cup of the COOL WHIP mixture and 1 cup berries. Frost top and side with remaining COOL WHIP mixture. Top with remaining berries.
Tips from Kraft Kitchen
To reduce calories prepare as directed with COOL WHIP LITE Whipped Topping.
If you live in a high-altitude location, follow the High Altitude Directions on the cake mix package and to help prevent the batter from overflowing, use 9-inch round cake pans.
Check out this video for a quick overview on how to prepare this cake.