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READY IN ABOUT 1¾ hrs

Strawberry Swirl Cake

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Read Reviews (49)

"White and strawberry-flavored cakes are swirled together, baked, and then layered with fresh strawberries and a creamy topping." — JELL-O

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 16 servings, one slice each Change Servings

1 (18.25 ounce) package white cake mix
1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

2/3 cup powdered sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 1/2 cups sliced strawberries

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Directions

Preheat oven to 350 degrees F. 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.

Kitchen-Friendly View

PREP 35 mins
COOK 30 mins
READY IN 1 hr 35 mins

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This cake was absolutley wonderful. My family loves it, they request it often.It does work best though if you dont put half white cake mix and half the strawberry mix side by side in the cake pan and swirl. It works best if you put white cake mix in and put dots of the strawberry and then swirl it with a teaspoon.

—Laura Alicia

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Most Helpful Critical Review

May 09, 2011

My friend and I made this cake and were puzzled as to why it turned out so uneven & stuck to the pan. All was well until it came out of the oven-- even the swirling was beautiful! I think the problem might have that we followed and ACTUAL white cake recipe and did not use a mix. Any recipe that that relies solely on a cake mix does not deserve any more than 3 stars. The filling didn't require almost any work, because most of the ingredients were store-bought. It was inevitable that it would not be very sweet, but it was fluffy. The cake would have been a disaster if we hadn't put icing on it. The cake itself tasted like a strawberry angel food cake gone wrong!

—Bae

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62 Ratings

Jul 10, 2009

My family loves this cake! I got the recipe from a co-worker and made it for my husband's birthday last year. He now wants me to make it for his birthday every year! I use raspberries and raspberry jello instead of strawberries, and it's delicious. The frosting is a big hit because my husband doesn't like things that are too sweet, and the sour cream makes it just right. It is very important to grease/flour the pan very well, because the jello parts stick to the pan if there's not enough!! Enjoy!

—trisha2008

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Aug 26, 2007

I did really like this cake. It tasted pretty good and the recipe was rather simple. The video definitely helped, as some of the instructions confused me a bit. (The video wasn't complete on this site so I searched for it on the kraftsfood site) I wasn't crazy about the strawberry flavor, but it was fine with the white cake and frosting (which was also good). Also, the mostly-strawberry side of the pans didn't rise as much as the plain white cake mix. Maybe I should have mixed them more, but was scared I'd lose the marble effect. The cake tasted better the next day, after having been refrigerated. Would definitely make this one again.

—cake_craving

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Aug 03, 2009

I made this for a senior citizen dinner and they loved it. Some of them even asked for the recipe. The only difference I did was that I made it in a 13x9 pan so I only put the strawberries on top. It helped to watch the video from Kraft.

—cathyt9

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Jun 26, 2009

I made this for my niece's 1st birthday. Everyone loved it, and the icing was different, but excellent. Taste was reminiscent of a cream cheese frosting. I agree though, swirling a cake is easier if your pour the white in, then dot the strawberry around it, then swirl with a spoon.

—Littldot

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Jun 26, 2009

I can't give this 5 stars because I didn't use the frosting reocommended here. The cake itself was Super YUMMY! and very moist. I used a whipped cream/ cream cheese frosting and fresh strawberries and it was heavenly. plus, the perfect pink for my daughters birthday. So much better than straberry cake mix. :)

—jnzfoo

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May 14, 2009

all i can say is WOW!! i made this cake for my mothers birthday and every bit of it got eaten, and they were wanting more! i do not eat cake and really liked this one. this is the first time in the history of a family get together that all of the cake had been eaten!!!!

—bmorgan79

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Nutrition

Calories
220 kcal
11%

Carbohydrates
39.8 g
13%

Cholesterol
2 mg
< 1%

Fat
5.6 g
9%

Fiber
0.6 g
3%

Protein
2.6 g
5%

Sodium
235 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Strawberry Swirl Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 220
** Calories from Fat: 50

% Daily Value *
** Total Fat 5.6g 9 %
** Saturated Fat 3.2g 16 %
** Cholesterol 2mg < 1 %
** Sodium 235mg 9 %
** Potassium 99mg 3 %
** Total Carbohydrates 39.8g 13 %
** Dietary Fiber 0.6g 3 %
** Protein 2.6g 5 %
** Sugars 27.4g
** Vitamin A < 1 %
** Vitamin C 14 %
** Calcium 3 %
** Iron 9 %
** Thiamin < 1 %
** Niacin 2 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.