Strawberry-Swirl Cake – a delicious recipe with white cake, sour cream, icing sugar, Topping, fresh strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Grease and flour 2 (8- or 9-inch) round pans.
3
Prepare cake batter as directed on package; pour half into medium bowl.
4
Add dry jelly powder; stir until well blended.
5
Spoon half the white batter, then half the pink batter, side-by-side, into each prepared pan.
6
Swirl gently with spoon.
7
Bake 30 min.
8
or until toothpick inserted in centres comes out clean.
9
Cool 30 min.
10
in pans.
11
Remove to wire racks; cool cakes completely.
12
Mix sour cream and sugar in medium bowl until well blended.
13
Gently stir in Cool Whip.
14
Place 1 cake layer on plate; spread with 1 cup of the Cool Whip mixture.
15
Top with 1 cup berries and remaining cake layer.
16
Spread top and side of cake with remaining Cool Whip mixture.
17
Top with remaining berries just before serving.
18
Store in refrigerator.
179
kcal
Calories
8
g
Fat
28
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pkg. (2-layer size) white cake mix, 1 pkg. (85 g) Jell-O Strawberry Jelly Powder, 2/3 cup sour cream, 2/3 cup icing sugar, and more.
Yes, Strawberry-Swirl Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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