Description
Delight in this Strawberry Honeybun Cake topped with a luscious Strawberry Cream Icing. Featuring a moist vanilla cake layered with cinnamon sugar and fresh strawberries, this dessert is perfect for any occasion. The strawberry cream icing adds a sweet, fruity finish that complements the cake’s warm cinnamon flavor beautifully.
Ingredients
Scale
Cake Ingredients
- 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 (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). Grease and flour a 9×13-inch baking pan to prevent sticking and ensure easy removal.
- Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Stir together until the batter is smooth and fully blended.
- Prepare Cinnamon Mixture: In a small bowl, mix together the brown sugar and ground cinnamon thoroughly. This mixture will add a delicious cinnamon-sugar swirl inside the cake.
- Assemble the Cake: Pour half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Evenly distribute the diced strawberries on top, then pour the remaining batter over the strawberries. Finally, sprinkle the remaining cinnamon-sugar mixture on top to create a sweet crust.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes. Test doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
- Prepare the Icing: While the cake bakes, combine powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Whisk these together until smooth, adjusting the thickness by adding a little more milk if necessary.
- Ice the Cake: After removing the cake from the oven, allow it to cool for 10-15 minutes. Drizzle the strawberry cream icing evenly over the warm cake. Let the cake cool completely before slicing to allow the icing to set properly.
Notes
- If using frozen strawberries, make sure they are fully thawed and drained to avoid excess moisture in the cake batter.
- For a stronger strawberry flavor in the icing, increase the strawberry puree quantity slightly or add a drop of strawberry extract.
- This cake is best served within 2 days for optimal freshness but can be refrigerated for up to 4 days.
- You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- Ensure not to overmix the batter to keep the cake light and fluffy.
