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Strawberry Honeybun Cake with Strawberry Cream Icing

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This Strawberry Honeybun Cake is a moist and flavorful dessert layered with cinnamon-sugar, diced strawberries, and topped with a creamy strawberry icing. It’s the perfect combination of fruity sweetness and warm cinnamon spice. Ideal for any occasion, this cake will be a crowd favorite

Ingredients

Scale

  1. For the Cake:

    • 1 box (15.25 oz) vanilla cake mix – Provides a soft base for the cake.
    • 3 large eggs (room temperature) – Ensures better mixing and texture.
    • 1 cup sour cream – Adds moisture and richness to the cake.
    • ½ cup vegetable oil – Keeps the cake tender (or use melted butter for extra flavor).
    • 1 teaspoon vanilla extract – Enhances the cake’s flavor.
    • 1 teaspoon ground cinnamon – Adds a warm, aromatic note.
    • ½ cup brown sugar – For a sweet and slightly caramelized flavor.
    • 1 cup diced strawberries – Fresh or frozen, for that fruity burst of flavor.

    For the Strawberry Cream Icing:

    • 2 cups powdered sugar (sifted) – For smooth and sweet icing.
    • 2 tablespoons milk – To adjust the icing consistency.
    • ½ cup strawberry puree – Made by blending fresh strawberries until smooth.
    • 1 teaspoon vanilla extract – Adds flavor depth to the icing.

Instructions

  • Preheat the Oven
    Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
  • Prepare the Cake Batter
    In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Beat with a hand mixer or stand mixer on medium speed until smooth and well combined (about 2 minutes). The batter should be thick and creamy.
  • Assemble the Cake
    In a small bowl, mix the brown sugar and ground cinnamon. Pour half of the cake batter into the greased pan and spread evenly. Sprinkle half of the cinnamon-brown sugar mixture over the batter. Distribute the diced strawberries evenly over the cinnamon layer. Pour the remaining cake batter on top and spread carefully. Sprinkle the remaining cinnamon-sugar mixture over the top.
  • Bake the Cake
    Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when touched.
  • Prepare the Strawberry Cream Icing
    While the cake is baking, whisk together the powdered sugar, milk, strawberry puree, and vanilla extract until smooth. If the icing is too thick, add more milk, one teaspoon at a time, until it reaches a pourable consistency.
  • Ice the Cake
    Once the cake has baked, let it cool for 10-15 minutes. Drizzle the strawberry cream icing over the cake while it’s still warm for better absorption. Spread the icing for a thicker layer if desired.
  • Serve and Enjoy
    Allow the cake to cool completely before slicing. Serve with fresh strawberries or a dollop of whipped cream for an extra indulgent touch.

Notes

  • For a deeper strawberry flavor, you can add more strawberry puree to the icing.
  • If you prefer a less sweet icing, reduce the amount of powdered sugar.
  • To make it extra decadent, add a scoop of vanilla ice cream on the side.

Nutrition

Find it online: https://grandmarecipesflash.com/strawberry-honeybun-cake-with-strawberry-cream-icing/