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Strawberry Honeybun Cake with Strawberry Cream Icing

Strawberry Honeybun Cake with Strawberry Cream Icing

Susan
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.
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Prep Time 15 minutes
Total Time 50 minutes
Servings 12 Servings

Ingredients
  

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.