Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful dessert that combines the comforting flavors of a classic honeybun cake with the fruity sweetness of strawberries. This moist and tender cake features a cinnamon-sugar swirl that adds a warm, spiced touch, perfectly complemented by the luscious strawberry cream icing. Whether you’re preparing it for a special occasion or simply indulging in a sweet treat, this cake is sure to impress with its vibrant flavors and beautiful presentation. It’s a versatile dessert that works for everything from casual gatherings to festive celebrations.
Ingredients:
For the cake:
- 1 box (15.25 oz) yellow 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)
For the strawberry cream icing:
- 2 cups powdered sugar
- 1/2 cup strawberry purée (blend fresh strawberries until smooth)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Optional garnishes:
- Fresh strawberry slices
- A sprinkle of powdered sugar
Instructions:
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the yellow cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth and well combined.
- In a separate small bowl, mix the ground cinnamon and brown sugar to create the cinnamon-sugar swirl.
- Assemble the Cake:
- Pour half of the cake batter into the prepared baking dish, spreading it evenly.
- Sprinkle the cinnamon-sugar mixture evenly over the batter.
- Add the diced strawberries on top of the cinnamon-sugar layer.
- Pour the remaining cake batter over the strawberries, spreading it gently to cover the fruit.
- Bake the Cake:
- Place the baking dish in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan.
- Prepare the Strawberry Cream Icing:
- In a medium bowl, whisk together the powdered sugar, strawberry purée, milk, and vanilla extract until smooth and creamy. Adjust the consistency by adding more milk if needed.
- Ice the Cake:
- Once the cake has cooled, pour the strawberry cream icing over the top, spreading it evenly with a spatula. Allow the icing to set for a few minutes.
- Garnish and Serve:
- Garnish the cake with fresh strawberry slices or a light dusting of powdered sugar for an elegant touch.
- Slice and serve the cake at room temperature.
This Strawberry Honeybun Cake with Strawberry Cream Icing is a show-stopping dessert that combines the best of both worlds: the spiced richness of a honeybun cake and the fresh, fruity flavor of strawberries. Its moist texture and creamy icing make it a crowd-pleaser for any occasion. Enjoy every bite of this irresistible treat!