Strawberry Honeybun Cake with Strawberry Cream Icing
Strawberry Honeybun Cake with Strawberry Cream Icing
Introduction
Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful treat that combines the rich flavors of vanilla cake and sweet strawberries. This cake is perfect for any gathering, whether it’s a family dinner or a birthday party. With its easy-to-follow recipe, you can bring a slice of joy to your table in no time!
Why Make This Recipe
This recipe is special because it brings together the simplicity of a cake mix and the fresh taste of strawberries. It’s a wonderful way to celebrate summer flavors and impress your guests. Plus, the strawberry cream icing adds a delightful touch, making it a perfect dessert for any occasion. Even if you’re not a baking expert, this recipe is simple enough to follow, ensuring you create a delicious cake that everyone will love.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing
To make Strawberry Honeybun Cake, you will need the following ingredients:
- 1 box (15.25 oz) 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 (blend fresh strawberries until smooth)
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until well combined.
- In a small bowl, mix the brown sugar and ground cinnamon together.
- Pour half of the cake batter into the prepared baking pan. Sprinkle half of the brown sugar-cinnamon mixture on top.
- Evenly distribute the diced strawberries over the sugar mixture, then pour the remaining batter on top. Sprinkle the rest of the brown sugar-cinnamon mixture.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.
- While the cake is cooling, prepare the icing by mixing the powdered sugar, milk, strawberry puree, and vanilla extract until smooth.
- Once the cake cools for 10-15 minutes, drizzle the icing on top and allow it to cool completely.
- Slice and enjoy!
How to Serve Strawberry Honeybun Cake
You can serve this cake warm or at room temperature. It’s delicious on its own, or you can add a scoop of vanilla ice cream or whipped cream on the side. Garnish with fresh strawberries for an extra touch!
How to Store Strawberry Honeybun Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. Just make sure to cover it well to prevent it from drying out.
Tips to Make Strawberry Honeybun Cake
- Use fresh strawberries when in season for the best flavor.
- Make sure your ingredients are at room temperature for better mixing.
- Do not overmix the batter; mix just until combined for a lighter cake.
Variation
You can switch things up by adding nuts like chopped pecans or walnuts for an added crunch. You can also use different fruits, like blueberries or raspberries, for a unique twist on the flavor.
FAQs
Q: Can I use a different cake mix?
A: Yes, you can use any flavor of cake mix you like, but vanilla works best for this recipe.
Q: How can I make this cake healthier?
A: You can substitute the sour cream with Greek yogurt and use a sugar alternative in the icing.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake before icing it. Wrap it well in plastic wrap and store it in an airtight container for up to 3 months.
This simple yet delicious Strawberry Honeybun Cake with Strawberry Cream Icing will surely become a favorite in your home! Enjoy baking and sharing this delightful treat!
Strawberry Honeybun Cake with Strawberry Cream Icing
Ingredients
For the Cake
- 1 box (15.25 oz) vanilla cake mix Use a standard vanilla cake mix.
- 3 large eggs Should be at room temperature.
- 1 cup sour cream Can be substituted with Greek yogurt for a healthier option.
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract Use pure vanilla extract for better flavor.
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar Packed brown sugar works best.
- 1 cup diced strawberries Fresh or frozen (thawed and drained).
For the Icing
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 cup strawberry puree Blend fresh strawberries until smooth.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until well combined.
- In a small bowl, mix the brown sugar and ground cinnamon together.
Baking
- Pour half of the cake batter into the prepared baking pan. Sprinkle half of the brown sugar-cinnamon mixture on top.
- Evenly distribute the diced strawberries over the sugar mixture, then pour the remaining batter on top. Sprinkle the rest of the brown sugar-cinnamon mixture.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.
Icing
- While the cake is cooling, prepare the icing by mixing the powdered sugar, milk, strawberry puree, and vanilla extract until smooth.
- Once the cake cools for 10-15 minutes, drizzle the icing on top and allow it to cool completely.
Serving
- Slice and enjoy! Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
