Description
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful twist on a classic honeybun, featuring moist vanilla cake layered with cinnamon-sugar swirls and fresh strawberries. Finished with a luscious strawberry cream icing, this cake offers a perfect balance of sweet, fruity, and cinnamon flavors, making it an ideal treat for any occasion or dessert craving.
Ingredients
Scale
Cake Batter
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cinnamon-Sugar Mixture
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
Fruit
- 1 cup diced strawberries (fresh or frozen, thawed, and drained)
Strawberry Cream Icing
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 cup strawberry puree (blend fresh strawberries until smooth)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing and flouring it to prevent sticking.
- Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix thoroughly until the batter is smooth and well combined.
- Prepare Cinnamon Mixture: In a separate small bowl, mix together the brown sugar and ground cinnamon until evenly blended to create the cinnamon-sugar topping.
- Assemble the Cake: Pour half of the cake batter into the prepared baking pan, spreading it evenly. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Distribute the diced strawberries over the cinnamon-sugar layer, then pour the remaining cake batter on top, smoothing it out. Finally, sprinkle the remaining cinnamon-sugar mixture over the top.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Prepare the Icing: While the cake bakes, combine the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Stir until smooth and creamy, adjusting the consistency by adding more milk if necessary.
- Ice the Cake: Once the cake has cooled for 10-15 minutes, drizzle the strawberry cream icing evenly over the top. Allow the cake to cool completely before slicing and serving to let the icing set.
Notes
- For best results, use fresh strawberries for both the cake and icing, but frozen berries are acceptable if properly thawed and drained.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Adjust the sweetness of the icing by varying the amount of powdered sugar or strawberry puree to your taste.
- Ensure the cake is cooled sufficiently before icing to prevent the icing from melting and running off.
- You can substitute sour cream with Greek yogurt for a slight tang and added moisture.
