Description
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful treat featuring a moist vanilla cake swirled with cinnamon sugar and fresh strawberries, topped with a luscious strawberry cream icing. Perfect for spring and summer gatherings, it combines the warm flavors of cinnamon and brown sugar with fresh strawberry goodness in every bite.
Ingredients
Scale
Cake Batter
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cinnamon Sugar Mixture
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
Fruit
- 1 cup diced strawberries (fresh or frozen, thawed, and drained)
Icing
- 2 cups powdered sugar
- 2 tablespoons milk (plus more if needed for consistency)
- 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 the cake from sticking.
- Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix together until the batter is smooth and well combined.
- Prepare Cinnamon Mixture: In a small bowl, stir together the brown sugar and ground cinnamon until fully incorporated, creating the cinnamon sugar mixture.
- Assemble the Cake: Pour half of the cake batter into the prepared baking pan, spreading it out evenly. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Scatter the diced strawberries on top of this layer. Pour the remaining cake batter over the strawberries and spread gently. Finally, sprinkle the remaining cinnamon sugar mixture evenly on top.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
- Prepare the Icing: While the cake is baking, prepare the strawberry cream icing. In a medium bowl, combine powdered sugar, milk, strawberry puree, and vanilla extract. Stir until smooth and adjust the consistency with additional milk if the icing is too thick.
- Ice the Cake: Once the cake has cooled for 10-15 minutes, drizzle the strawberry cream icing evenly over the top. Allow the cake to cool completely before slicing and serving.
Notes
- Use fresh or frozen strawberries; if frozen, thaw and drain excess liquid before using.
- Adjust icing thickness by adding more milk for a thinner glaze or more powdered sugar for a thicker consistency.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, consider adding a teaspoon of lemon juice to the strawberry puree.
- Ensure the cake has cooled enough before icing to prevent the glaze from melting and becoming runny.
