Description
A delightful cake that combines the flavors of fresh strawberries and warm cinnamon, topped with a creamy icing for a perfect summer dessert.
Ingredients
Scale
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1 cup diced strawberries
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 cup strawberry puree
- 1 teaspoon vanilla extract (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease your 9×13-inch baking pan.
- Combine the vanilla cake mix, eggs, sour cream, vegetable oil, and 1 teaspoon of vanilla extract in a large bowl. Beat with an electric mixer until smooth.
- Mix the brown sugar and ground cinnamon in a separate bowl.
- Pour half of the batter into the prepared pan, spreading it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter.
- Scatter the diced strawberries over the cinnamon layer.
- Drizzle the remaining batter over the strawberries and sprinkle the rest of the cinnamon-sugar mixture on top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10-15 minutes before transferring to a wire rack.
- Mix powdered sugar, milk, strawberry puree, and 1 teaspoon vanilla extract together until smooth for icing.
- Drizzle the icing over the cooled cake.
Notes
Store leftover cake in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 28g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg