Strawberry Swirl Cake

Strawberry Swirl Cake

Compliments follow this dessert recipe everywhere it goes: moist, airy, refreshing, sweet. And might we add, easy.



Strawberry Swirl Cake


  • 1 pkg. white cake mix 2-layer size
  • 1 pkg. JELL-O Strawberry Flavor Gelatin 3 oz.
  • 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 2/3 cup powdered sugar
  • 1 tub COOL WHIP Whipped Topping 8 oz., thawed
  • 1-1/2 cups sliced fresh strawberries


  1. Heat oven to 350°F.
  2. 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 spoon.
  3. Bake 30 min. Cool cakes 30 min. in pans. Remove to wire racks; cool completely.
  4. 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.


Recipe courtesy and reprinted with permission of Kraft Recipes