Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Honeybun Cake with Strawberry Cream Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 34 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful, moist vanilla cake layered with fresh strawberries and a sweet cinnamon-sugar swirl. Topped with a luscious strawberry cream icing, this cake offers a perfect balance of fruity freshness and warm cinnamon flavors. Ideal for gatherings or as a special dessert, it’s easy to make with a cake mix and fresh ingredients.

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

Filling & Topping

  • 1 cup diced strawberries (fresh or frozen, thawed, and drained)

Strawberry Cream Icing

  • 2 cups powdered sugar
  • 2 tablespoons milk (add more if needed, to adjust consistency)
  • 1/2 cup strawberry puree (blend fresh strawberries until smooth)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
  2. 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 incorporated.
  3. Prepare Cinnamon Mixture: In a small bowl, mix together the brown sugar and ground cinnamon until evenly combined.
  4. Assemble the Cake: Pour half of the cake batter evenly into the prepared baking pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Distribute the diced strawberries evenly on top of the cinnamon layer. Pour the remaining cake batter over the strawberries, smoothing to cover them completely. Sprinkle the remaining cinnamon-sugar mixture on top of the batter.
  5. Bake the Cake: Place the baking pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for 10-15 minutes.
  6. Prepare the Icing: While the cake is baking, combine the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Mix well until smooth. If the icing is too thick, add more milk gradually to reach the desired drizzle consistency.
  7. Ice the Cake: Once the cake has cooled slightly but is still warm, drizzle the strawberry cream icing evenly over the top. Let the cake cool completely before slicing and serving to allow the icing to set.

Notes

  • Use fresh or properly thawed frozen strawberries to avoid excess moisture that could affect the cake texture.
  • Make sure to grease and flour the pan well to prevent sticking.
  • You can increase or decrease the amount of cinnamon-sugar swirl according to preference.
  • The icing consistency can be adjusted with additional milk to make it thicker or thinner as desired.
  • Store leftovers covered in the refrigerator for up to 3 days for best freshness.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dailydinnersolutions.com/strawberry-honeybun-cake-with-strawberry-cream-icing-recipe-4/