1 (18.25 ounce) package white cake mix (I usually use super moist cake)
1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
2/3 cup Sour Cream
2/3 cup powdered sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed (found in freezer section)
1 1/2 cups sliced strawberries (I always use fresh staawberries)
Preheat oven to 350 degrees F. Grease and flour two 8- or 9-inch round or any shape cake pans or bake in a single pan and then cut it into half. (I usually bake in a single pan and then cut it in 2 layer - saves time and energy); 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 or fork.
Bake 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely. (never leave cake in the turned off oven for too long. It over bakes the cake)
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. You can also use blueberries for the final decoration along with strawberries. Get creative and enjoy.
- Never leave cake in open dish in the refrigerator for long as cakes tend to pic odors very fast which ruins the texture of the cake.
- If you are planning to make this cake for a party and cannot make it on the day then bake the plain cake a night before. After cooling down completely wrap the cake in cling wrap tighly and then keep in the fridge. Next day make the frosting and finish the cake.