Description
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful twist on the classic honeybun cake, bursting with fresh strawberry flavor layered within a moist strawberry cake base and swirled with cinnamon brown sugar. Topped with a luscious strawberry-infused cream icing, it’s perfect for any occasion craving a sweet, fruity treat.
Ingredients
Scale
Cake Ingredients
- 1 box (15.25 oz) strawberry cake mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup fresh strawberries, diced
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Icing Ingredients
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh strawberries, pureed
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the strawberry cake mix, eggs, sour cream, vegetable oil, and water. Beat with an electric mixer on medium speed for about 2 minutes until everything is well blended and smooth.
- Fold in Diced Strawberries: Divide the batter into two equal parts. Gently fold the diced fresh strawberries into one half of the batter, ensuring the strawberries are evenly distributed without overmixing.
- Combine Brown Sugar and Cinnamon: In a small bowl, mix together the brown sugar and ground cinnamon thoroughly to prepare the swirl mixture.
- Layer the Batter and Swirl Mixture: Pour half of the plain batter into the prepared pan. Sprinkle half of the cinnamon-brown sugar mixture evenly over the batter. Next, spread the strawberry batter on top, followed by the remaining plain batter. Finally, sprinkle the rest of the cinnamon-brown sugar mixture on the top layer.
- Create the Swirls: Using a knife, gently swirl the batters and cinnamon sugar together in the pan to create a marbled effect.
- Bake the Cake: Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean and the cake is set.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before icing.
- Prepare the Strawberry Cream Icing: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar on low speed until combined.
- Add Flavors to Icing: Incorporate the pureed fresh strawberries, heavy cream, and vanilla extract into the butter and sugar mixture. Beat on medium speed until the icing is fluffy and smooth.
- Frost the Cake: Once the cake has fully cooled, spread the strawberry cream icing evenly over the top. Slice and serve to enjoy your delicious strawberry honeybun cake.
Notes
- Use fresh strawberries for the best flavor in both the cake batter and icing.
- Ensure the cake is completely cool before adding icing to prevent melting.
- For a more intense strawberry flavor, you can add a teaspoon of strawberry extract to the icing.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can substitute sour cream with Greek yogurt if desired for a tangier taste.
- Make sure to swirl gently to avoid mixing the layers too much.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: strawberry cake, honeybun cake, cinnamon swirl cake, strawberry cream icing, dessert, baked goods, sweet cake, easy cake recipe
