Strawberry Honeybun Cake with Strawberry Cream Icing

To create this delicious Strawberry Honeybun Cake, gather the following ingredients:

• For the Cake:
  • 1 box (15.25 ounces) 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
  • 1/2 cup strawberry puree (blend fresh strawberries until smooth)
  • 1 teaspoon vanilla extract

Directions

Follow these simple steps to make your Strawberry Honeybun Cake:

• Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9 x 13-inch baking pan.
• Step 2: In a large bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth and well combined.
• Step 3: In a small bowl, mix the brown sugar and ground cinnamon. Set aside.
• Step 4: Pour half of the cake batter into the prepared pan and spread evenly.
• Step 5: Sprinkle half of the brown sugar-cinnamon mixture over the batter, then evenly distribute the diced strawberries on top.
• Step 6: Pour the remaining cake batter over the strawberries and smooth the surface. Sprinkle the remaining brown sugar-cinnamon mixture on top.
• Step 7: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Step 8: While the cake bakes, prepare the icing by combining the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Mix until smooth, adding more milk if needed to reach desired consistency.
• Step 9: Let the cake cool in the pan for 10 to 15 minutes before drizzling the strawberry cream icing over the top. Allow the cake to cool completely before serving.

Pro Tips for Perfecting Your Strawberry Honeybun Cake

Here are some tips to ensure your cake turns out perfect every time:

• Use fresh strawberries for optimal flavor and color. If using frozen, ensure they are thawed and well-drained to prevent excess moisture.
• Don’t overmix the batter; mix just until all ingredients are combined for a light and fluffy cake.
• For a richer flavor, try adding a bit of almond extract to the batter or icing.
• The cake can be stored in an airtight container at room temperature for up to three days, making it perfect for meal prep.
• If you’re preparing this cake for a gathering, consider making it a day ahead; it tastes even better the next day as the flavors meld!

FAQs

• Can I substitute Greek yogurt for sour cream? Yes, Greek yogurt can be used as a healthier alternative with similar textures and flavors.
• What other fruits can I use in this recipe? You can substitute or mix in blueberries, raspberries, or diced peaches for variation.
• Is the cake freezer-friendly? Absolutely! You can freeze the unfrosted cake for up to three months.
• How do I store leftover cake? Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
• Can I use cake flour instead of all-purpose flour? While traditional cakes can be made with cake flour for a lighter texture, this recipe specifically calls for cake mix for convenience.

Conclusion

Strawberry Honeybun Cake with Strawberry Cream Icing is an easy-to-make dessert that delivers flavor and elegance. Its moist texture, coupled with the fresh strawberry flavor, makes it an irresistible treat for any occasion. Whether it’s a family gathering or a simple dessert for a weeknight meal, this recipe will surely become a beloved favorite in your household. Try it out, and enjoy a slice of sunshine with every bite!