Creamy Strawberry Swirl Cake with Luscious Glaze and Cream Cheese (Print version)

A soft strawberry sheet cake with a creamy cheesecake swirl, bright berry glaze, and a smooth cream cheese drizzle.

# Ingredients:

For the cake

01 - 1 box (15.25 oz or 432 g) strawberry cake mix
02 - 3 large eggs
03 - 3/4 cup (180 ml) whole milk
04 - 1/2 cup (120 ml) neutral oil
05 - 1/2 cup (120 g) sour cream
06 - 1 teaspoon vanilla extract

For the cream cheese swirl

07 - 8 oz (225 g) full-fat brick cream cheese, softened
08 - 1/3 cup (65 g) granulated sugar
09 - 1 large egg
10 - 1 teaspoon vanilla extract

For the strawberry glaze

11 - 2 cups (300 g) chopped fresh strawberries
12 - 1/3 cup (65 g) granulated sugar
13 - 1 tablespoon lemon juice
14 - 1 tablespoon cornstarch
15 - 2 tablespoons water

For the cream cheese drizzle

16 - 3 oz (85 g) cream cheese, softened
17 - 1 cup (120 g) powdered sugar
18 - 2-3 tablespoons milk
19 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment if you want easier lifting.
02 - Beat the cake mix, eggs, milk, oil, sour cream, and vanilla in a large bowl for about 2 minutes, until smooth. Spread the batter evenly in the prepared pan.
03 - Beat the cream cheese, sugar, egg, and vanilla until creamy and thick. Dollop it over the cake batter, then swirl gently with a knife.
04 - Bake for 34-40 minutes, until the edges are set and a toothpick inserted into the cake portion comes out with moist crumbs. Cool completely in the pan.
05 - Combine strawberries, sugar, lemon juice, cornstarch, and water in a saucepan. Simmer over medium heat for 5-7 minutes, stirring often, until glossy and thickened. Cool to room temperature.
06 - Beat the cream cheese, powdered sugar, milk, and vanilla until smooth. Add the milk slowly until the drizzle falls in thick ribbons.
07 - Spread the cooled strawberry glaze over the cake. Drizzle with the cream cheese icing, then chill for at least 1 hour before slicing.

# Good to know:

01 - Cool the cake fully before adding the glaze.
02 - Chill at least 1 hour for clean slices.
03 - Store covered in the refrigerator for up to 4 days.

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