•INGREDIENTS:
For the Cake:
1 box (15.25 oz) yellow cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1/2 cup strawberry preserves or jam
1/2 cup diced fresh strawberries (optional)
For the Cinnamon Swirl:
1/2 cup brown sugar
1 tablespoon ground cinnamon
For the Strawberry Cream Cheese Icing:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup strawberry preserves or jam
2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (if needed, to reach desired consistency)
For Garnish (optional):
Additional diced strawberries
•INSTRUCTIONS:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking dish.
Prepare the Cake Batter:
In a large bowl, combine the cake mix, sour cream, vegetable oil, and eggs. Mix until smooth and well combined.
Stir in the strawberry preserves and diced strawberries (if using) until evenly distributed.
Prepare the Cinnamon Swirl:
In a small bowl, mix together the brown sugar and ground cinnamon.
Assemble the Cake:
Pour half of the cake batter into the prepared baking dish and spread evenly.
Sprinkle the cinnamon swirl mixture evenly over the batter.
Pour the remaining cake batter on top and spread evenly.
Bake the Cake:
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the cake to cool completely in the pan on a wire rack.
Prepare the Strawberry Cream Cheese Icing:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add the strawberry preserves and mix until well combined.
Gradually add the powdered sugar, beating until smooth.
Stir in the vanilla extract.
If the icing is too thick, add milk a tablespoon at a time until it reaches your desired consistency.
Frost the Cake:
Once the cake is completely cooled, spread the strawberry cream cheese icing evenly over the top.
Garnish with additional diced strawberries if desired.