Description
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful twist on the classic honeybun cake. Featuring layers of moist vanilla cake batter, cinnamon-sugar swirls, and fresh diced strawberries, all topped with a luscious strawberry cream icing, this dessert is bursting with fruity sweetness and comforting spice. Perfect for gatherings or any occasion that calls for a moist, flavorful cake with a fresh strawberry finish.
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 (plus more to adjust consistency)
- 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). Grease and flour a 9×13-inch baking pan 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 blended.
- Prepare Cinnamon Mixture: In a small bowl, combine the ground cinnamon and brown sugar, mixing them evenly to create the cinnamon-sugar topping.
- Assemble the Cake: Pour half of the prepared cake batter evenly into the greased baking pan. Sprinkle half of the cinnamon-sugar mixture over the batter, then evenly layer the diced strawberries on top. Pour the remaining cake batter over the strawberries and spread it evenly. Finally, sprinkle the remaining cinnamon-sugar mixture over the top of the batter.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for 10-15 minutes.
- Prepare the Icing: While the cake is baking, combine the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Mix until smooth, adding more milk if needed to achieve a drizzle-able consistency.
- Ice the Cake: Once the cake has cooled slightly, drizzle the strawberry cream icing evenly over the top. Allow the cake to cool completely before slicing and serving.
Notes
- Use fresh strawberries for the best flavor; if using frozen, make sure they are fully thawed and well drained to avoid excess moisture in the cake.
- Adjust the icing consistency by adding more milk a teaspoon at a time if it’s too thick to drizzle.
- This cake is best served the same day but can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Ensure the cake cools adequately before icing to prevent the glaze from melting and becoming too runny.
