Recipes for Strawberries

Strawberry Swirl Cake


  • 1 package (2 layer) white cake mix
  • 1 package (4 serving) strawberry flavored gelatin
  • 2/3 cup sour cream
  • 2/3 cup powdered sugar
  • 1 tub (8 oz.) whipped topping, thawed
  • 1 1/2 cup sliced strawberries

Preheat oven to 350 degrees. 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 white batter and half of pink batter, side by side into each prepared pan. Swirl batters together using a teaspoon. 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 cake layer on serving plate; spread top with 1 cup whipped topping mixture. Top with one cup strawberries and remaining cake layer. Spread top and sides of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store any leftover cake in refrigerator.