Ingredients:
For the Cake
- 1 box strawberry cake mix
- 3/4 cup vegetable oil
- 4 large eggs
- 1 cup sour cream
For the Cinnamon Swirl
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Strawberry Cream Icing
- 2 cups powdered sugar
- 3 tablespoons strawberry jam or preserves
- 2–3 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
Directions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the strawberry cake mix, vegetable oil, eggs, and sour cream. Mix until smooth and well blended.
- Pour half of the batter into the prepared baking pan.
- In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle half of this mixture evenly over the batter.
- Pour the remaining batter over the cinnamon sugar layer, then sprinkle the remaining cinnamon sugar on top.
- Use a knife or skewer to gently swirl the layers together to create a marbled effect.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before icing.
- To make the icing, whisk together powdered sugar, strawberry jam, heavy cream, and vanilla extract until smooth and spreadable.
- Spread the strawberry cream icing evenly over the cooled cake.
Prep & Bake Time
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
Servings & Nutrition
- Servings: 12
- Calories: Approximately 250 per serving
Tips & Variations
- Add sliced fresh strawberries on top of the icing for extra strawberry flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best texture, allow eggs and sour cream to come to room temperature before mixing.