Strawberry Honeybun Cake with Strawberry Cream Icing

A delicious twist on the classic honeybun cake, this Strawberry Honeybun Cake is bursting with flavors of sweet cinnamon, juicy strawberries, and creamy strawberry icing. Moist, tender, and packed with layers of goodness, this cake is perfect for any occasion, whether it’s a family gathering, a holiday treat, or just a simple indulgence.

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 (add more as needed)
½ 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). Grease and flour a 9×13-inch baking pan, ensuring the cake doesn’t stick.

2. Prepare the Cake Batter:

In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth and well blended. The batter should be thick and creamy.

3. Prepare the Cinnamon-Sugar Mixture:

In a small bowl, combine the brown sugar and ground cinnamon. Set aside.

4. Assemble the Cake:

Pour half of the cake batter into the prepared baking pan, spreading it out evenly with a spatula.
Sprinkle half of the brown sugar-cinnamon mixture over the batter.
Evenly distribute the diced strawberries over the sugar-cinnamon layer.
Pour the remaining cake batter on top, spreading it to cover the strawberries.
Sprinkle the remaining brown sugar-cinnamon mixture over the top layer of batter.

5. Bake the Cake:

Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6. Prepare the Icing:

While the cake is baking, prepare the strawberry cream icing. In a medium bowl, whisk together the powdered sugar, milk, strawberry puree, and vanilla extract until smooth. If the icing is too thick, add a little more milk, one teaspoon at a time, until it reaches a pourable consistency.

7. Ice the Cake:

Once the cake has finished baking, let it cool in the pan for 10-15 minutes. Drizzle the strawberry cream icing generously over the warm cake, allowing it to seep into the layers. For a more polished look, spread the icing evenly with a spatula.

8. Serve and Enjoy:

Let the cake cool completely before slicing. Serve it as-is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Tips for Success

Strawberries: Use fresh, ripe strawberries for the best flavor. If using frozen, make sure to thaw and drain them to avoid excess moisture.
Cake Mix Alternative: If you prefer, substitute the vanilla cake mix with a yellow or white cake mix for a slightly different flavor.
Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best taste.

This Strawberry Honeybun Cake is sure to impress with its tender layers, warm cinnamon swirls, and the luscious strawberry cream icing that ties it all together. Perfect for brunch, dessert, or just because, it’s a recipe you’ll want to make again and again!