Strawberry Honeybun Cake with Creamy Strawberry Icing
Strawberry Honeybun Cake with Strawberry Cream Icing is a moist, flavorful dessert with a perfect balance of cinnamon-sugar swirls, fresh strawberries, and creamy strawberry icing. This cake is ideal for any occasion, offering a comforting yet refreshing combination of sweet and tangy flavors.
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings
- Category: Dessert Cake Baked Goods Holiday & Special Occasion Treat
- Method: Baking
- Cuisine: American Southern
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 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 and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper for easy release. -
Make the Cake Batter:
In a large bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth and lump-free. Avoid overmixing to keep the cake fluffy. -
Layer and Assemble:
Pour half of the batter into the prepared pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture (½ cup brown sugar + 1 teaspoon cinnamon) over the batter. Evenly distribute the diced strawberries on top. Pour the remaining batter over the strawberries and top with the remaining cinnamon-sugar mixture. -
Bake the Cake:
Bake for 30-35 minutes or until a toothpick comes out clean from the center. Check for doneness by adjusting the baking time as necessary based on your oven. -
Prepare the Icing:
In a bowl, mix powdered sugar, milk, strawberry puree, and vanilla extract. Stir until smooth, adjusting the consistency with more milk if needed. -
Final Assembly:
Allow the cake to cool for 10-15 minutes before drizzling the strawberry cream icing over the top. Spread evenly or let it drizzle for a rustic look. Garnish with fresh strawberries or mint leaves for a decorative touch.
Notes
Cake Mix Options: While a vanilla cake mix is used in this recipe, you can experiment with other flavors like white cake or butter cake mix to create variations in flavor. Just ensure you’re using a standard 15.25 oz box.
Frozen Strawberries: If using frozen strawberries, be sure to thaw and drain them thoroughly to avoid excess moisture that could affect the cake’s texture. Pat them dry with a paper towel before adding them to the batter.
Substituting Sour Cream: If you prefer not to use sour cream, Greek yogurt works well as a substitute and can even add a slightly tangy flavor to the cake. Buttermilk is another option that will keep the cake moist.
Icing Consistency: If the strawberry cream icing is too thick, you can add an extra teaspoon of milk to adjust the consistency. Conversely, if it’s too thin, add more powdered sugar to thicken it up.
Storage: Store leftover cake in an airtight container at room temperature for up to 2 days. If refrigerated, it can last up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
Freezing: To freeze the cake, wrap it tightly in plastic wrap and then foil to protect it. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before adding the icing and serving.
Decoration Ideas: If you want to dress up the cake even further, garnish with additional fresh strawberries, mint leaves, or even a sprinkle of chopped nuts for added texture.
