Description
This Strawberry Honeybun Cake with Strawberry Cream Icing is a moist, flavorful cake featuring layers of cinnamon-sugar and fresh strawberries baked within a tender vanilla cake base. Topped with a luscious strawberry cream icing, this dessert is perfect for gatherings or a sweet treat any time of the year.
Ingredients
Scale
Cake Ingredients
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Cinnamon Sugar Mixture
- 1 teaspoon ground cinnamon
- ½ cup brown sugar
Fruit Filling
- 1 cup diced strawberries (fresh or frozen, thawed and drained)
Strawberry Cream Icing
- 2 cups powdered sugar
- 2 tablespoons milk (plus more if needed)
- ½ 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 the cake from sticking.
- Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until the ingredients are well combined and the batter is smooth and uniform.
- Mix Cinnamon Sugar: In a small bowl, stir together the ground cinnamon and brown sugar. Set this mixture aside for layering in the cake.
- Assemble the Cake – First Layer: Pour half of the cake batter into the prepared pan, spreading it evenly to cover the bottom.
- Add Cinnamon Sugar and Strawberries: Sprinkle half of the brown sugar-cinnamon mixture evenly over the batter. Then distribute the diced strawberries evenly on top of the sugar layer.
- Assemble the Cake – Second Layer: Pour the remaining cake batter over the strawberry layer and smooth the surface with a spatula.
- Top with Remaining Cinnamon Sugar: Sprinkle the rest of the brown sugar-cinnamon mixture on top of the final batter layer to create a sweet crunchy topping.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean when ready.
- Prepare the Strawberry Cream Icing: While the cake bakes, combine powdered sugar, milk, strawberry puree, and vanilla extract in a mixing bowl. Stir the mixture until smooth and creamy. Adjust the consistency by adding more milk if the icing is too thick.
- Ice the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Drizzle the strawberry cream icing evenly over the warm cake. Allow the cake to cool completely before slicing to let the icing set.
- Serve and Enjoy: Slice the cake into squares and serve. Enjoy the delicious combination of cinnamon, strawberries, and creamy strawberry icing in every bite.
Notes
- Use fresh or frozen strawberries; if using frozen, thaw and drain well to avoid excess moisture.
- To make a dairy-free version, substitute sour cream and milk with plant-based alternatives.
- Adjust the amount of cinnamon and brown sugar to suit your sweetness preference.
- Ensure the cake is completely cooled before slicing to maintain clean cuts and prevent icing from sliding off.
- The strawberry puree can be strained for a smoother icing if desired.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
