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Strawberry Swirl Cake




Source of Recipe


Pat
Strawberry Swirl Cake
Got this recipe from Duncan Hines yesterday - it was originally made with raspberries (which I do not like). So I've adapted it to be made with strawberries instead. I'll let you know how it turns out.

STRAWBERRY SWIRL CAKE

1 pkg. Duncan Hines® Moist Deluxe® French Vanilla Cake Mix+ ingredients on box

Strawberry Sauce:
1 (10 oz.) pkg. frozen strawberries
2 Tblsp. seedless red strawberry jam
2 Tblsp. cornstarch
2 Tblsp. water
1 tub Duncan Hines® Creamy Home-Style Cream Cheese Frosting

Preheat oven to 350° F. Grease and flour two 8-inch round cake pans.
Prepare, bake and cool cake according to package directions.

While cake is baking prepare strawberry sauce. Place strawberries in a small saucepan. Add jam. Dissolve cornstarch in water in small cup. Add to saucepan. Cook on medium heat, stirring constantly, until sauce comes to a boil and thickens. Cool.

To assemble, place one cake layer on plate. Spread with strawberry sauce, reserving enough to drizzle on top. Place second layer on top. Frost sides and top of cake with cream cheese frosting. Drizzle with reserved sauce. Run knife through frosting and sauce to swirl.
I edited the recipe to double the cornstarch & water slurry.

Also - I added about 1-1/2 cups Cool Whip to the tub of Cream cheese frosting to lighten it. I'll be storing this cake in the fridge.
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