1 pkg. white cake mix (2 layer size)
1 small pkg. strawberry Jello
2/3 c. Breakstones or Knudsen sour cream
8 oz. Cool Whip
2/3c. powdered sugar
1 1/2 c. strawberries, sliced
Preheat oven to 350 degrees. Grease & flour 2 round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into a medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter & half the pink batter side by side, into prepared pan. Swirl batters together. Bake 30 minutes. Cool 30 minutes in pans. Remove to wire racks; cool completely. Mix sour cream & 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; then sprinkle on 1 cup of sliced strawberreis. Place second layer on top and then frost top and sides with the whipped cream mixture. Garnish with remaining 1/2 cup strawberries just before serving. Store leftover cake in the refrigerator.
*Note: This has been a family favorite for YEARS!
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