Strawberry Swirl Cake

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Ingredients

  • 1 pkg. (2-layer size) white cake mix
  • 1 pkg. (4 serving size) strawberry flavored gelatin
  • 2/3 cup sour cream
  • 2/3 cup powdered sugar
  • 1 (8 ounce) tub whipped topping, thawed
  • 1 1/2 cups sliced strawberries
  • Directions

    Preheat oven to 350°. Grease and flour 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. Swirl batters together using a teaspoon. Bake 30 min. Cool 30 min. 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 any leftover cake in refrigerator.
    White and strawberry-flavored cakes are swirled together, baked, and then layered with fresh strawberries and a creamy topping.

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