Strawberry Swirl Cake

I made this cake this weekend and it was light and yummy.

Strawberry Swirl Cake

Prep Time:35 min
Total Time:1 hr 35 min
Makes:16 servings, one slice each

1 pkg. (2-layer size) white cake mix (I made it with applesauce, no oil and egg whites)
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream (I used light)
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed (I used fat free)
1-1/2 cups sliced strawberries

PREHEAT oven to 350°F. Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side-by-side, into each prepared pan. Swirl batters together using a teaspoon.

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 one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store any leftover cake in refrigerator.