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.
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