Description
This delightful Strawberry Honeybun Cake combines the warmth of cinnamon, brown sugar, and vanilla with the refreshing sweetness of fresh strawberries. Topped with a smooth and creamy strawberry icing, this cake is perfect for any occasion. Whether for a family gathering or a special celebration, this cake is sure to impress with its moist texture and irresistible flavor.
Ingredients
Scale
For the Cake:
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup brown sugar
- 1 cup diced strawberries (fresh or frozen, thawed and drained)
For the Red Strawberry Cream Icing:
- 2 cups powdered sugar
- 2 tablespoons milk
- ½ 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 cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until the ingredients are well combined and the batter is smooth.
- In a small bowl, mix the brown sugar and ground cinnamon. Set aside for later.
- Assemble the Cake:
- Pour half of the cake batter into the prepared baking pan and spread it out evenly.
- Sprinkle half of the brown sugar-cinnamon mixture over the batter.
- Evenly distribute the diced strawberries over the sugar mixture, spreading them out evenly.
- Pour the remaining cake batter over the strawberries and smooth the surface.
- Sprinkle the remaining brown sugar-cinnamon mixture on top of the cake batter.
- Bake the Cake:
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. This step ensures that the cake is fully cooked through.
- Prepare the Icing:
- While the cake is baking, make the icing by combining the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Mix until smooth. If the icing is too thick, add more milk to adjust the consistency.
- Ice the Cake:
- Once the cake is done baking, let it cool for 10-15 minutes in the pan. Then, drizzle the red strawberry cream icing on top of the cake. Allow the cake to cool completely before slicing and serving.
- Serve and Enjoy:
- Slice the cake into squares and enjoy the delightful flavors of the strawberry honeybun cake with its sweet strawberry icing!
Notes
- Ensure that the strawberries are well-drained if using frozen berries to avoid excess moisture in the cake.
- For extra sweetness, you can add a sprinkle of extra cinnamon sugar on top of the cake before serving.
- The icing can be made ahead of time and stored in the fridge until ready to use.
- If you prefer a thicker icing, reduce the amount of milk or add more powdered sugar until it reaches your desired consistency.
- Prep Time: 15 mins
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 27g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg