This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful twist on the classic honeybun cake. It features moist cinnamon-infused layers, juicy strawberries, and a rich, velvety strawberry cream icing. Perfect for spring gatherings or as a sweet family treat, this cake is easy to prepare and boasts a vibrant flavor and tender texture that everyone will love!
Ingredients
For the Cake:
- 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 thawed frozen, drained)
For the Strawberry Cream Icing:
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 cup strawberry puree (blend fresh strawberries until smooth)
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
Prepare the Cake Batter:
In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth and well incorporated.
Prepare the Cinnamon Mixture:
In a small bowl, mix together the brown sugar and ground cinnamon. Set aside.
Assemble the Cake:
- Pour half of the cake batter into the prepared pan, spreading it evenly.
- Sprinkle half of the cinnamon-sugar mixture over the batter.
- Evenly distribute the diced strawberries on top.
- Pour the remaining cake batter over the strawberries, smoothing the surface.
- Sprinkle the rest of the cinnamon-sugar mixture on top.
Bake the Cake:
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10-15 minutes before adding the icing.
Prepare the Icing:
While the cake is baking, mix together the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Stir until smooth, adjusting with more milk for desired consistency.
Ice the Cake:
Drizzle the strawberry cream icing over the slightly cooled cake. Allow it to cool completely before slicing and serving.
Serving Tips:
- Enjoy warm or at room temperature for the best texture.
- For a refreshing twist, serve with vanilla ice cream or whipped cream.
- Use a serrated knife for neat, clean slices.
- Garnish with fresh strawberry slices or a dusting of powdered sugar.
Storage Tips:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep refrigerated for up to a week; bring to room temperature before serving.
- Freezing: Freeze for up to 2-3 months. Wrap the cooled cake in plastic wrap and foil. Store icing separately and reapply after thawing.
FAQs
Can I use frozen strawberries?
Yes! Just be sure to thaw and drain them well to prevent excess moisture.
What can I substitute for sour cream?
Use plain yogurt, buttermilk, or heavy cream as alternatives.
How do I adjust the icing consistency?
Add more powdered sugar to thicken or more milk to thin it out.
Can I prepare this cake ahead of time?
Yes! Bake the cake in advance and store it for up to 2 days at room temperature or longer in the fridge/freezer. Add the icing before serving.
Final Thoughts
This Strawberry Honeybun Cake with Strawberry Cream Icing is the perfect combination of sweet, fruity, and spiced flavors. Whether you’re making it for a gathering or just to treat yourself, it’s sure to be a crowd-pleaser. Enjoy this delicious twist on a classic honeybun cake!
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