Description
If you’re a fan of honeybun cakes and strawberries, this Strawberry Honeybun Cake with Strawberry Cream Icing is the ultimate treat for you! This moist and flavorful cake combines a rich vanilla base with warm cinnamon-brown sugar swirls and fresh strawberries. Topped with a luscious red strawberry cream icing, this dessert is perfect for any occasion. Whether you’re making it for a family gathering or simply treating yourself, this cake is guaranteed to impress.
Ingredients
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 to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare the Cake Batter by combining the cake mix, eggs, sour cream, vegetable oil, and vanilla extract in a large bowl. Mix until smooth. In a small bowl, mix the brown sugar and ground cinnamon.
Assemble the Cake by pouring half of the cake batter into the pan and spreading it evenly. Sprinkle half of the brown sugar-cinnamon mixture over the batter, then evenly distribute the diced strawberries. Pour the remaining batter on top and smooth the surface before sprinkling the rest of the brown sugar-cinnamon mixture.
Bake the Cake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Icing by whisking together powdered sugar, milk, strawberry puree, and vanilla extract until smooth. Adjust with more milk if needed.
Ice the Cake after it has cooled for 10-15 minutes by drizzling the strawberry cream icing over the top. Allow it to cool completely before serving.
Serve and Enjoy by slicing into this irresistible cake and savoring the rich flavors of vanilla, cinnamon, and strawberries in every bite!
Notes
Serving: For the best flavor, serve the Strawberry Honeybun Cake slightly warm or at room temperature. The icing will set beautifully but remain soft and luscious. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. If serving for a special occasion, garnish with fresh strawberry slices and a sprinkle of powdered sugar for a bakery-style presentation.
Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days, ensuring it stays moist and fresh. If you prefer a warm slice, reheat individual servings in the microwave for 10-15 seconds.
Freezing: To freeze, wrap individual slices or the entire cake tightly in plastic wrap, then place them in a freezer-safe bag or container. The cake will stay fresh for up to 3 months. When ready to eat, thaw in the refrigerator overnight or at room temperature for a few hours before serving.
