Spring Celebration Cake
1 pkg. white cake mix
1 4 serving size box strawberry jello
2/3 c. sour cream
2/3 c. powdered sugar
1 tub cool whip
1 1/2 cps. sliced fresh strawberries
Preheat oven to 350 and prep two 9 in. round cake pans. Prepare cake mix according to box directions. Pour half the cake mix into a medium bowl and stir in the powdered jello. Pour half the white batter and half the pink batter, side by side, into each prepared pan. Using a spoon swirl the two colored batters together. Do not overswirl or the entire cake will be pink. Bake 28 mins. at 325, cool 30 minutes in the pan, turn onto a wire rack and cool completely.
Mix sour cream and powdered sugar together until well blended. Fold in cool whip. Place on layer on serving plate and spread with 1 cup of the topping. Top with 1 cup sliced strawberries. Top with remaining cake layer and frost top and sides with remaining whipped topping mixture. Decorate top with remaining 1/2 cup strawberries. Place in refrigerator and allow cake to become very cold. Store leftover cake in refrigerator.