Strawberry Swirl Cake
Ingredients
1.2 oz. pkg.
freeze-dried strawberries
1 box
white cake mix, plus ingredients needed to prepare as directed on the pkg.
1 tsp.
Kowalski's Organic Madagascar Vanilla Paste
- red food coloring, to taste
16 oz.
Kowalski's Signature Classic Buttercream Frosting (from the Cake Case in the Bakery Department)
8 oz.
Kowalski's Signature Strawberry Whipped Cream Cheese Spread
- fresh strawberries, for garnish (optional)
Directions
- In a food processor, pulse freeze-dried strawberries into a very fine powder; set aside.
- Prepare cake batter according to pkg. directions, adding vanilla paste to the batter.
- Pour ⅔ of the batter into prepared baking pan(s); set aside.
- Add about ½ of the strawberry powder and food coloring to the remaining batter; beat on high speed until fully incorporated (about 1 min.).
- Drop spoonfuls of the strawberry batter evenly over the vanilla batter in pan(s); use a knife or wooden pick to gently swirl the strawberry batter into the vanilla batter (do not overswirl or the colors will blend together when baked rather than creating a marble effect).
- Bake cake according to pkg. directions; cool completely.
- In the bowl of an electric mixer, add remaining strawberry powder, frosting and cream cheese; whip until light and fluffy (about 2 min.).
- Frost cake; garnish with fresh strawberries when ready to serve, if desired. Serve immediately or store at room temperature for up to 5 days
Tasty Tip:
- Try filling this cake with Kowalski's Strawberry Jam, as pictured.
