Description
This Strawberry Honeybun Cake with Strawberry Cream Icing is a deliciously moist, flavorful treat that brings together the sweetness of fresh strawberries and the richness of a cinnamon-infused vanilla cake. The cake’s layers, paired with the creamy strawberry icing, create a delightful texture and flavor that’s both fresh and comforting. Each bite is infused with a balanced combination of fruity sweetness and warm spices.
Ingredients
Scale
- For the Cake:
- 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)
- For the Strawberry Cream Icing:
- 2 cups powdered sugar
- 2 tablespoons milk (adjust for desired consistency)
- 1/2 cup strawberry puree (blend fresh strawberries until smooth)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- Prepare Cake Batter:
- In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth and well combined.
- In a separate small bowl, combine the brown sugar and ground cinnamon, then set aside.
- Layer the Cake:
- Pour half of the cake batter into the prepared pan, spreading it evenly across the base.
- Sprinkle half of the cinnamon-brown sugar mixture over the batter, followed by an even layer of diced strawberries.
- Pour the remaining cake batter on top, smoothing it out, and sprinkle the remaining cinnamon-brown sugar mixture over the surface.
- Bake:
- Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Icing:
- While the cake is baking, prepare the icing. In a medium bowl, whisk together the powdered sugar, milk, strawberry puree, and vanilla extract until smooth. Adjust the consistency by adding more milk if necessary.
- Add Icing:
- Once the cake has finished baking, allow it to cool in the pan for about 10-15 minutes. Drizzle the strawberry cream icing over the warm cake, letting it set as the cake cools.
- Serve and Enjoy:
- Slice the cake and enjoy this delicious Strawberry Honeybun Cake with its sweet, creamy strawberry icing!
Notes
- Let the Cake Cool Slightly Before Icing: Allowing the cake to cool for 10-15 minutes helps the icing set beautifully without melting.
- Adjust Icing Consistency: Add milk a teaspoon at a time to achieve a pourable but thick icing.
- Fresh or Frozen Strawberries: Fresh strawberries work best, but if using frozen, thaw and drain them to avoid excess moisture.
- Prep Time: 15 Minutes
- Baking Time: 30 - 35 Minutes