Strawberry Honeybun Cake with Creamy Strawberry Icing Recipe
Delight in the moist and flavorful Strawberry Honeybun Cake with Creamy Strawberry Icing, perfect for any occasion.
Equipment
- 9x13-inch baking pan
Ingredients
For the Cake
- 1 box vanilla cake mix 15.25 oz
- 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
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly or line it with parchment paper.
- In a large bowl, combine vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth and lump-free.
- Pour half the batter into the prepared pan and spread evenly. Sprinkle half the cinnamon-sugar mixture over the batter. Distribute diced strawberries evenly on top. Pour remaining batter over the strawberries and finish with the rest of the cinnamon-sugar mixture.
- Bake for 30-35 minutes, inserting a toothpick in the center to check for doneness.
- Mix powdered sugar, milk, strawberry puree, and vanilla extract in a bowl until smooth.
- Once the cake has cooled for 10-15 minutes, drizzle or spread the strawberry cream icing on top.
Notes
Use fresh strawberries for best flavor; for gluten-free, substitute with a gluten-free cake mix. Vegans can replace eggs and sour cream with plant-based alternatives.
Nutrition
Serving: 11/12 of cakeCalories: 280kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 2gCholesterol: 55mgSodium: 220mgFiber: 2gSugar: 28g
Tried this recipe?Let us know how it was!