Strawberry Swirl Cake

My favorite season is here… strawberry season!  I made a strawberry cake this weekend for our family Easter and birthday celebration.  I found the recipe in Kraft’s Food and Family magazine.  If you are a strawberry fan I recommend trying this cake.

What you need:

  • 1 box white cake mix
  • 1 box 4 -serving strawberry Jello
  • 2/3 cup sour cream
  • 2/3 cup powdered sugar
  • 1 tub (8oz) cool whip, thawed
  • 2 baskets of strawberries

Preheat oven to 350 degrees.  Grease two 8 or 9 inch round cake pans; set aside.  Prepare cake batter as directed on box.  Divide batter in two bowls.  Add Jello mix to one bowl; mix well.  Soon half the white batter and half of the pink batter side by side into one cake pan.  Repeat in other pan.



Gently swirl together the batters using a spoon.  Be careful not to over swirl or you will loose the division of color and end up with a pink cake.  Bake as directed by box.  Cook 30 mins in pans; cool completely on wire rack.











Mix sour cream and sugar in a bowl until well blended.  Add Cool Whip and mix well.

Place bottom cake layer on serving plate.  Spread 1 cup of whipped topping over bottom layer; top with sliced strawberries.  Place top cake layer and spread remaining whipped topping over cake top and sides.  Top with remaining strawberries before serving.  Store in refrigerator if needed.

Using Jello was a great way to add color and a flavor to the cake.  Let me know what you think of the cake!