Preheat oven to 350. Grease 2 (8or9in) round cake pans;set aside. 1. Prepare cake batter as directed on package. Pour half the batter into a medium bowl. Add dry gelatin mix;stir until well blended. 2. Spoon half of the white batter and half of the pink batter side by side, into each pan. 3. Swirl batters together lightly, using a teaspoon ( do not over swirl or your cake will be all pink and won't have a marbled look.) Bake for 30 minutes.Cool for 30 minutes in pans. Remove to wire racks;cool completely. 4. Mix sour cream and powdered sugar in a medium bowl until well blended. Gently stir in whipped topping.5. Place one of the layers on a serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of strawberries. 6. Top with remaing cake layer. Spread top and sides with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store leftover cake in refrigerator. Makes 16 servings of 1 slice each.
Not a NESTLÉ®-tested recipe.