Strawberry Honeybun Cake with Strawberry Cream Icing

by

Strawberry Honeybun Cake with Strawberry Cream Icing

A moist and flavorful cake layered with cinnamon-sugar swirls and fresh strawberries, finished with a velvety strawberry glaze.

Ingredients

For the Cake:

  • 1 box (15.25 oz) vanilla cake mix
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup brown sugar
  • 1 cup diced strawberries (fresh or frozen, thawed and drained)

For the Strawberry Cream Icing:

  • 2 cups powdered sugar
  • 2 tablespoons milk (plus more if needed)
  • ½ cup strawberry puree (blend fresh strawberries until smooth)
  • 1 teaspoon vanilla extract

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.

Step 2: Prepare the Cake Batter

  1. In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract.
  2. Mix with a hand or stand mixer on medium speed until the batter is smooth and well combined.
  3. In a small bowl, stir together the brown sugar and ground cinnamon to create the swirl mixture.

Step 3: Assemble the Cake

  1. Pour half of the cake batter into the prepared baking pan, spreading it into an even layer.
  2. Sprinkle half of the brown sugar-cinnamon mixture evenly over the batter.
  3. Distribute the diced strawberries evenly over this layer.
  4. Pour the remaining cake batter over the strawberries, smoothing the surface with a spatula.
  5. Sprinkle the remaining brown sugar-cinnamon mixture over the top of the batter for a beautiful swirl effect.

Step 4: Bake the Cake

  1. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove the cake from the oven and let it cool in the pan for 10-15 minutes before icing.

Step 5: Make the Strawberry Cream Icing

  1. While the cake cools, prepare the icing by combining the powdered sugar, milk, strawberry puree, and vanilla extract in a medium bowl.
  2. Whisk until smooth, adjusting the consistency with a little more milk if needed. The icing should be thick enough to drizzle but not runny.

Step 6: Ice the Cake

  1. Once the cake has slightly cooled, drizzle or spread the strawberry cream icing evenly over the top.
  2. Allow the icing to set for about 10 minutes.

Step 7: Serve and Enjoy

  1. Slice the cake into squares and serve as a dessert or snack.
  2. This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Tips for Success

  • Strawberries: If using frozen strawberries, ensure they are thawed and drained to prevent excess moisture in the cake.
  • Puree Consistency: For a smooth icing, strain the strawberry puree through a fine-mesh sieve to remove seeds.
  • Swirl Effect: Use a knife or skewer to gently swirl the cinnamon mixture for a marbled look.

Nutritional Information (Per Serving, approx. 12 servings)

  • Calories: 290
  • Fat: 12g
  • Carbs: 42g
  • Protein: 3g

This Strawberry Honeybun Cake is a delightful combination of cozy and fruity flavors, making it perfect for holidays, gatherings, or a sweet treat for yourself!

Leave a Comment