Adrians Boutique

Jenny Adrian
Buhler, Kansas

1 pkg. white cake mix (2-layer size)
1 pkg. strawberry Jell-O
2/3 c. Breakstone’s or Knudsen sour cream (you may have to substitute a good name brand sour cream)
2/3 Powdered sugar
8 oz. Cool Whip
1 1/2 c. strawberries, sliced

Preheat oven to 350°. Grease and flour two 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 and half of the pink batter side-by-side, into each prepared pan. 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 remaining 1/2 cup strawberries just before serving. Store any leftover cake in the refrigerator.