Strawberry Honeybun Cake with Strawberry Cream Icing
A delightful cake combining the rich flavors of vanilla and sweet strawberries, topped with a creamy strawberry 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.
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Use fresh strawberries for the best flavor. Do not overmix the batter.