Sunday, June 2, 2013

'Light' Strawberry-Swirl Cake

Tomorrow is my grandfather's 93rd birthday!!! Wow... 93 years and still going strong... that's pretty amazing. To celebrate, we decided to make him a birthday cake using some beautiful, ripe STRAWBERRIES since they are in-season right now.

Amy searched and found a recipe for a delicious-looking Strawberry Swirl Cake. With a few modifications, I turned the original recipe into a healthier 'Light' Strawberry-Swirl Cake! Instead of regular Jell-O, I used sugar-free. Instead of regular sour cream, I used light. Instead of regular whipped topping, I used fat-free. And when I made the cake batter I used egg whites instead of whole eggs.

Hey, the key to longevity is a healthy lifestyle right?! So what better way to celebrate Grandpa's 93rd year than with a 'Light' birthday cake. You would never know this cake was a light version... it's moist and sweet, and the berries add a level of freshness to the cake.  Needless to say... the birthday boy was very happy!

'Light' Strawberry-Swirl Cake
based on a recipe from

1 pkg. (2-layer size) white cake mix
1 pkg. (.6 oz.) JELL-O Strawberry Flavor Gelatin, sugar-free
2/3 cup light sour cream
2/3 cup powdered sugar
1 tub (8 oz.) fat-free whipped topping, thawed
1-1/2 cups sliced fresh strawberries

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 well 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 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 1 cake layer on plate; spread top with 1 cup of the whipped topping mixture.

Cover with 1 cup berries and remaining cake layer. Frost with remaining whipped topping mixture; top with remaining berries.

Kraft Kitchens Tips by

  • To prevent the baked cake layers from sticking to the pans, generously grease and flour the cake pans (or line them with parchment paper) and allow for the full 30 min. cooling time before removing the layers from the pans. Also, be sure to swirl the two batters together evenly. 
  • How to Prevent Air Bubbles - To release any air bubbles from the cake batter, lightly tap filled cake pans on counter before baking. Any small air bubbles will rise to the surface.
  • How to Swirl Batter - For best results, use a teaspoon to swirl the two colors of batter together. Be careful to not swirl the batters too much or the cakes will be a solid pink color instead.

Yum... Cheers to many more years of health and happiness!


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