This Strawberry Honeybun Cake with Strawberry Cream Icing is a heavenly dessert that combines moist vanilla cake, juicy strawberries, and luscious strawberry cream icing. Perfect for any occasion, this cake is as beautiful as it is delicious.

Why You’ll Love This Recipe

• Bursting with Flavor: The combination of strawberries, cinnamon, and cream icing makes each bite unforgettable.
• Easy to Make: Uses a boxed cake mix as a base, saving time without sacrificing taste.
• Versatile: Great for brunch, dessert, or even as a celebratory centerpiece.
• Perfect for Sharing: A generous 9×13 cake that’s ideal for gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 1 box (15.25 oz) vanilla cake mix
• 3 large eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp 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
• 2 tbsp milk
• 1/2 cup strawberry puree (blend fresh strawberries until smooth)
• 1 tsp vanilla extract

Directions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

Prepare the Cake Batter:

1. In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth and well combined.
2. In a separate small bowl, mix the brown sugar and ground cinnamon.

Assemble the Cake:

1. Pour half of the cake batter into the prepared baking pan, spreading it evenly.
2. Sprinkle half of the brown sugar-cinnamon mixture over the batter. Evenly distribute the diced strawberries over this layer.
3. Pour the remaining cake batter on top, smoothing the surface. Sprinkle the remaining brown sugar-cinnamon mixture on top.

Bake the Cake:

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Icing:

1. While the cake bakes, make the icing by combining the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Mix until smooth, adjusting the consistency with a little more milk if needed.

Ice the Cake:

1. Let the baked cake cool in the pan for about 10-15 minutes.
2. Drizzle the strawberry cream icing on top. Allow the cake to cool completely before slicing and serving.

Servings and Timing

• Servings: 12 slices
• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Variations

• Berry Bliss: Add blueberries or raspberries for a mixed berry twist.
• Cinnamon Swirl: Double the cinnamon-sugar mixture for an even more decadent swirl.
• Gluten-Free Option: Substitute a gluten-free vanilla cake mix.
• Zesty Upgrade: Add a splash of lemon juice or zest to the icing for a citrusy touch.

Storage and Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: Warm individual slices in the microwave for 10-15 seconds for a fresh-from-the-oven taste.

FAQs

1. Can I use frozen strawberries?

Yes, just ensure they are thawed and drained to prevent excess moisture in the cake.

2. What’s the best way to puree strawberries?

Blend fresh strawberries in a blender or food processor until smooth. Strain if you prefer a seedless puree.

3. Can I use a different cake mix flavor?

Absolutely! White or strawberry cake mix works wonderfully for this recipe.

4. How can I make this recipe dairy-free?

Use dairy-free sour cream and a plant-based milk for the icing.

5. Can I make the cake ahead of time?

Yes, bake the cake a day in advance and store it covered. Add the icing just before serving.

6. What can I use instead of brown sugar?

Granulated sugar mixed with a small amount of molasses makes a good substitute.

7. How can I make the icing thicker?

Add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.

8. Can I add nuts to the cake?

Chopped pecans or walnuts can be added for extra texture and flavor.

9. How do I prevent the cake from sticking to the pan?

Grease and flour the pan thoroughly or line it with parchment paper.

10. Can I skip the cinnamon?

Yes, you can leave it out or replace it with nutmeg or cardamom for a different flavor profile.

Conclusion

Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful dessert that’s easy to make and a joy to eat. With its moist texture, bursts of strawberry flavor, and creamy icing, it’s bound to impress at any gathering. Try it out today and experience the magic for yourself!

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