Description
A delicious and moist dessert featuring a rich, buttery cake combined with strawberry preserves and topped with strawberry cream icing.
Ingredients
Scale
- 1 box vanilla cake mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup strawberry preserves
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tbsp strawberry preserves
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (adjust for consistency)
- Fresh strawberries, sliced
- Extra strawberry preserves
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the cake batter by mixing the vanilla cake mix with eggs, sour cream, vegetable oil, and water. Pour half of this cake batter into the prepared pan.
- Swirl in the strawberry preserves, brown sugar, and cinnamon into the batter. Then, add the remaining cake batter on top and swirl once more.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean. Let the cake cool for about 15 minutes.
- For the strawberry cream icing, beat the cream cheese and butter until smooth. Add powdered sugar, strawberry preserves, and vanilla extract. Mix in the heavy cream to achieve your desired consistency.
- Spread the strawberry cream icing over the warm cake.
- Finally, top with fresh strawberry slices and drizzle extra strawberry preserves on top.
Notes
Store leftover cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: strawberry cake, dessert, honey bun cake, strawberry icing