Soooooooo good!

I made a strawberry cake for dessert Monday night. It was probably the best cake I've ever had! It was great AND it was refreshing for summer. I am NOT a cake eater, but I loved this!

Strawberry Swirl Cake
Kraft 2007 magazine Pg. 11

1 pkg. (2 layer size) white cake mix
1 pkg. (4 serving size) strawberry Jello
2/3 cup sour cream
2/3 cup powder sugar
1 tub (8 ounces) Cool Whip topping, thawed
1 1/2 cup sliced strawberries

Preheat oven to 350 degrees. Grease 2 (8 or 9 inch) round cake pans, set aside. Prepare cake batter as directed on the package. Pour half of the batter into a medium bowl. Add the dry Jello and stir until well blended.
Pour half of the white batter and half of the pink batter, side by side, into each prepared pan. Swirl the batters together using a spoon. (Do not over swirl, as the batter will all turn pink...not marbled). Bake 30 minutes. Cool 30 minutes in pans. (Make sure to do this step, I didn't cool them completely and they fell apart in the pans). Remove to wire racks and cool completely.
Mix the sour cream and powder sugar in a medium bowl until well blended. Gently stir in the Cool Whip. Place one of the cake layers on a serving plate. Spread 1 cup of the frosting mixture on top. Cover with 1 cup of the strawberries. Top with the remaining cake layer. Spread top and side of the cake with the remaining frosting mixture. Top with the remaining 1/2 cup of strawberries. Store leftover cake in the refridgerator.
EnJoY!