1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) Strawberry Jell-O
2/3 cup Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) Cool Whip, thawed
1-1/2 cups sliced strawberries
PREHEAT oven to 350°F.
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 the white batter and half of the pink batter, side-by-side, into each prepared pan. Swirl batters together using a teaspoon.
BAKE 30 min. Cool 30 min. 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 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.
RECIPE FROM KRAFT KITCHENS