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.