Delightful Strawberry Honeybun Cake with Creamy Icing

Indulge in the delightful flavors of this Strawberry Honeybun Cake, a perfect dessert that combines the sweetness of strawberries with rich, creamy icing. Each bite offers a moist, tender cake infused with a warm hint of cinnamon and brown sugar, balanced beautifully by the fresh strawberries that burst with flavor. The creamy icing drizzled on top adds a luscious finish that makes every slice irresistible.

This cake is perfect for all occasions, whether you are hosting a cozy brunch, celebrating a birthday, or simply craving a sweet treat. With its vibrant colors and comforting flavors, this cake is sure to impress your family and friends. Get ready to bring a taste of summer to your kitchen with this delightful dessert that is as fun to make as it is to eat!

Ingredients

1 box Vanilla Cake Mix: Provides the base for a light and fluffy cake.
3 large Eggs: Adds moisture and helps bind the ingredients together.
1 cup Sour Cream: Contributes richness and a subtle tang, enhancing the cake’s texture.
1/2 cup Vegetable Oil: Keeps the cake moist and tender.
1 teaspoon Vanilla Extract: Infuses the cake with a warm, aromatic flavor.
1/2 cup Brown Sugar: Adds depth and a rich sweetness to the cake.
2 teaspoons Ground Cinnamon: Imparts a warm spice that beautifully complements the other flavors.
2 cups Strawberries (diced): Provides fresh flavor and a burst of color in every bite.
2 cups Powdered Sugar: Essential for making the creamy icing, giving it a smooth texture.
1/4 cup Milk: Adjusts the consistency of the icing for easy drizzling.
1/2 cup Strawberry Puree: Enhances the icing with a fruity flavor and vibrant color.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure easy removal of the cake after baking.
In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until well combined and smooth. This will be your delicious cake batter.
In a separate bowl, mix together the brown sugar and ground cinnamon until well blended.
Pour half of the cake batter into the prepared pan, spreading it evenly across the bottom.
Sprinkle the brown sugar and cinnamon mixture over the batter, followed by a layer of diced strawberries for added sweetness and texture.
Pour the remaining cake batter over the strawberries and smooth it out so it evenly covers the fruit.
Bake in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is baked thoroughly.
While the cake is baking, prepare the icing by whisking together the powdered sugar, milk, and strawberry puree until smooth. Adjust the milk if necessary to reach your desired consistency.
Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Drizzle the creamy icing over the cooled cake, allowing it to set before serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: About 50 minutes
Servings: 12
Calories: Approximately 320 per slice

Tips, Storage & Variations

For extra moisture, ensure your strawberries are ripe and juicy before adding them to the cake.
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This cake can be frozen as well; wrap it tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before serving.
For a different flavor experience, try adding a teaspoon of almond extract to the batter or top it with chopped nuts for added crunch.

FAQ Section

1. Can I use fresh or frozen strawberries?
Fresh strawberries are recommended, but if using frozen, be sure to thaw and drain them before adding to the cake.

2. What can I substitute for sour cream?
Greek yogurt can be used as a substitute for sour cream, providing a similar texture and flavor.

3. Can I make this cake ahead of time?
Yes, you can bake the cake a day before serving. Just store it covered at room temperature until ready to serve.

4. How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean, with a few moist crumbs attached.

5. Is it possible to reduce the sugar in this recipe?
You can reduce the sugar slightly, but keep in mind that it may affect the overall sweetness and moistness of the cake.

6. What is the best way to slice this cake?
Using a sharp knife, cut through the cake gently to avoid squishing the layers. A serrated knife works well for this.