Strawberry Swirl Cake

"From Kraft Food & Family Spring 2007"
 
Download
photo by gailrussell2003 photo by gailrussell2003
photo by gailrussell2003
Ready In:
1hr 30mins
Ingredients:
9
Serves:
16
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. 55tbird
    I love this cake. I made it with strawberry, but will for sure use raspberries sometime soon!!
     
  2. Hungry College Girl
    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!:)
     
  3. Len23
    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!
     
  4. gailrussell2003
    I made this for my niece's graduation and it was a HUGE HIT! We made it a three layer pink and white checkerboard cake instead of swirling it, using special pans to do so and doubling the recipe for the frosting. It was definately more popular then the sheet cake from the local bakery! YUMMY!!! Very moist and the frosting even the adults were sneaking swipes of with their fingers! Actually better than strawberry shortcake and whipped cream!!!!
     
Advertisement

RECIPE SUBMITTED BY

My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them. Amber: <img src="http://netnet.net/~mkburie/amber2.jpg"> ........And a grown up Jake (one year old in January 2008) :) - <img src="http://netnet.net/~mkburie/JAKE111307.JPG"> Charlotte (May 27, 1992-June 1, 2009): <img src="http://netnet.net/~mkburie/Charlott.jpg"> Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009 <img src="http://netnet.net/~mkburie/ashley2.jpg"> Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">.... <a href='http://www.niftymaps.com/visitor-map.php?id=36321'><img src='http://i.niftymaps.com/36321.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes