We had some good friends come for dinner on Saturday and the weather was sticky hot! I wanted to make a dessert that would be delicious but not heavy. What goes better with hot and sticky weather other than strawberry shortcake? This cake was a breeze to make although the finished product makes it look like you spent a lot of time on it. My camera setting was wrong and I didn't realize it until days later-- so I apologize for the poorly colored photos.
Strawberry Swirl Cake
Adapted from Kraft Food and Family
1 white cake mix
1 pkg. (3oz) JELL-O Strawberry Flavor Gelatin
2/3 cup sour cream
2/3 cup powdered sugar
1 tub (8 oz.) Cool-Whip whipped topping, thawed
1-1/2 cups sliced strawberries
PREHEAT oven to 350°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.
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.