Strawberryvanilla Swirl Cake W Cool Whip Frosting Recipes

STRAWBERRY-SWIRL CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.
• Bake 30 min. Cool cakes 30 min. in pans. Remove to wire racks; cool completely.
• Mix sour cream and sugar in medium bowl until blended. Gently stir in COOL WHIP. Stack cake layers on plate, filling with 1 cup of the COOL WHIP mixture and 1 cup berries. Frost top and side with remaining COOL WHIP mixture. Top with remaining berries.

VANILLA CAKE WITH STRAWBERRY CREAM FROSTING

Steps:

• For the frosting, beat cream cheese and butter in a large bowl until smooth. You'll probably want to use an electric mixer for this so you don't end up with lumps. Stop every now and then to scrape down the sides of the bowl. Beat in sugar, then jam.
• Beat heavy cream in a separate, chilled, bowl until stiff peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it's firm enough to spread and won't slide off your cake.
• For the cake, preheat the oven to 325 degrees F. Butter and flour three 9-inch round cake pans.
• In a medium bowl whisk together flour, salt, baking powder, and baking soda. In a large bowl or stand mixer, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition.
• Divide batter into prepared pans. Bake cake until a toothpick inserted into the center comes out clean and the top is light golden brown, 35-40 minutes. Remove from oven and cool for 10 minutes.
• Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely.
• Using a serrated knife to gently slice off any domed tops of the cake so they're flatter. Place one half, bottom-side up, on a cake plate. Spread 2 T of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam. Arrange 3/4 c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries. Top with remaining cake layer, bottom side up.
• Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting.
• If you won't be cutting the cake for more than an hour or so, store it chilled until you're ready.

COOL WHIPPED FROSTING

Steps:

• In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.

EASY STRAWBERRY FROSTING

Steps:

• Add heavy cream and powdered sugar to a large bowl or stand mixer fitted with a whisk attachment and begin beating on medium speed.
• Slowly add in the jello powder while continuing to mix. Increase speed to high and continue to mix until stiff peaks form, about 2 to 3 minutes.

STRAWBERRY WHIPPED CREAM RECIPE

Steps:

• Whip cream using an electric mixer on high speed fitted with the whisk attachment until it can hold a peak.
• Mix in sugar.
• Whisk in pureed strawberries until just combined.
• Keep refrigerated until ready to eat.

STRAWBERRY REFRIGERATOR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Prepare cake mix as directed on package. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, about 30 minutes. Allow cake to cool on wire rack.
• Poke holes on top of cake. Puree thawed strawberries with juice in a blender or food processor and spoon over top of baked cake.
• To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Arrange strawberries on top of cake, if desired.
• Refrigerate cake for at least 4 hours before serving.

STRAWBERRY JELLO POKE CAKE

Steps:

• Prepare your cake as it calls for on the box. When the cake is done baking poke holes in the cake with a the handle end of a wooden spoon. Place in the fridge to chill for 3-4 hours.
• Prepare Jell-O with 1 c. boiling water and 1/2 c. cold water. Mix together until jello mix is dissolved. Pour over the cake. This will seem like a lot of liquid but the cake will absorb it and it won't become mush.
• Place the cake in the fridge while you prepare the vanilla pudding mixture. Mix the vanilla pudding with 2 c. milk. Let it sit until soft set. Smooth over the top of your cake. Top with the cool whip.

STRAWBERRY/VANILLA SWIRL CAKE W/ COOL WHIP FROSTING

Steps:

• Preheat oven to 350.
• Use 2 mixing bowls to prepare each cake mix as directed on the box.
• Butter or spray 2 (8 inch) round pans.
• Pour both batters into each pan, mixing both batters together to create a swirl effect using a knife or spatula.
• Bake cakes at 350 for 30-40 minutes or until golden brown/ no longer wet(use toothpick).
• Remove cakes from oven and let cool.
• When fully cooled spread cool whip frosting on bottom layer then stack top layer using a good amount of cool whip between the layers. Frost the top of the cake and sides. Use as much as desired. Cut fresh strawberry slices and put on top of cake.