Strawberry Honeybun Cake with Strawberry Cream Icing

Why Make This Recipe

Strawberry Honeybun Cake with Strawberry Cream Icing is a delicious treat that combines the sweet taste of strawberries with the warmth of cinnamon. It’s perfect for any occasion, from family gatherings to casual get-togethers. The layers of sweet cake and the creamy icing make it a dessert everyone will love. Plus, it’s simple to make, so even beginner bakers can whip it up with ease.

How to Make Strawberry Honeybun Cake

Ingredients:

• 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)
• 2 cups powdered sugar
• 2 tablespoons milk
• 1/2 cup strawberry puree
• 1 teaspoon vanilla extract (for icing)

Directions:

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

How to Serve Strawberry Honeybun Cake

Serve Strawberry Honeybun Cake by cutting it into slices and placing it on plates. You can add extra fresh strawberries on the side for a colorful touch. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

How to Store Strawberry Honeybun Cake

To store Strawberry Honeybun Cake, keep it covered at room temperature for up to two days. If you need to keep it longer, store it in the refrigerator for up to a week. Make sure to cover it with plastic wrap or place it in an airtight container to keep it fresh.

Tips to Make Strawberry Honeybun Cake

• Use fresh strawberries for a bright flavor, but frozen strawberries work well too—just make sure to thaw and drain them before using.
• For more cinnamon flavor, feel free to add extra ground cinnamon to the batter.
• Let your cake cool completely before icing to prevent the icing from melting and running off.

Variation

You can add nuts, such as chopped pecans or walnuts, to the brown sugar-cinnamon mixture for added crunch. Alternatively, try substituting the vanilla cake mix with a lemon cake mix for a zesty twist.

FAQs

1. Can I make this cake ahead of time?
Yes, you can make Strawberry Honeybun Cake a day in advance. Just store it in the refrigerator after it has cooled and iced.

2. Can I freeze Strawberry Honeybun Cake?
Yes, you can freeze the uniced cake. Wrap it well in plastic wrap and aluminum foil and freeze for up to three months. Thaw in the fridge before serving.

3. What can I use instead of sour cream?
You can use plain Greek yogurt as a substitute for sour cream in this recipe. It will still give a nice moisture to the cake.