Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

From Kraft Food & Family Spring 2007

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Grease two 8 or 9 inch round cake pans; set aside.
  3. Prepare cake batter as directed on package.
  4. Pour half of the batter into medium bowl.
  5. Add dry gelatin mix; stir until well blended.
  6. Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan.
  7. Lightly swirl batters together using a teaspoon. (Do not overswirl.)
  8. Bake 30 minutes.
  9. Cool 30 minutes in pans. Remove to wire racks; cool completely.
  10. Mix sour cream and powdered sugar in medium bowl until well blended.
  11. Gently stir in whipped topping.
  12. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture.
  13. Top with 1 cup of the strawberries and remaining cake layer.
  14. Spread top and side of cake with remaining whipped topping mixture.
  15. Top with remaining 1/2 cup strawberries just before serving.
  16. Store leftover cake in refrigerator.
Most Helpful

5 5

I love this cake. I made it with strawberry, but will for sure use raspberries sometime soon!!

5 5

I made this for my best friends surprise party I threw for her. Everyone at the party LOVED it!! It was gone within minutes of cutting the cake!! Thank you for sharing this unique recipie!:)

5 5

I made this for my BIL's bday- he requested a vanilla cake with strawberries and this cake was *perfect* for the occasion. Everyone loved it, it was attractive, easy, fun and elegant all at the same time. I was completely embarrassed to admit just how easy it was to make, lol. The sour cream in the icing is just delicious. My swirling of the two batters needs some improvement (my cake was basically half pink and half white, haha) but no one seemed to mind, there wasn't a crumb left. I think it's worth experimenting with other fruits and jello flavours- I'll be trying this again come raspberry season!