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–+ servings
Slice of delightful strawberry honeybun cake with creamy icing on a plate

Strawberry Honeybun Cake

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A moist and fluffy cake infused with strawberries, topped with a creamy icing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 1 box Vanilla Cake Mix A convenient base for a fluffy cake. You can also use homemade cake batter for a personal touch.
  • 3 large Eggs These provide structure and moisture. For a vegan alternative, substitute with flax eggs.
  • 1 cup Sour Cream Adds moisture and richness. Greek yogurt can serve as a healthier substitute.
  • 1/2 cup Vegetable Oil Keeps the cake tender and moist. Melted butter is a flavorful alternative.
  • 1 teaspoon Vanilla Extract Enhances the cake's flavor. You can experiment with almond extract for a different taste.
  • 1/2 cup Brown Sugar Adds depth and moisture, perfect for the cinnamon layer.
  • 2 teaspoons Ground Cinnamon Provides warmth and spice that pairs wonderfully with strawberries.
  • 2 cups Strawberries Fresh or thawed and drained frozen strawberries add juicy sweetness to the cake.
For the icing
  • 2 cups Powdered Sugar The base of the creamy icing that adds sweetness.
  • 1/4 cup Milk Adjust for icing consistency. Use plant-based milk for a vegan option.
  • 1/2 cup Strawberry Puree Infuses the icing with natural strawberry flavor.

Method
 

Baking the Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until the batter is smooth.
  3. In a separate bowl, mix the brown sugar and ground cinnamon together.
  4. Pour half of the prepared cake batter into the greased pan and spread it evenly.
  5. Sprinkle the brown sugar and cinnamon mixture over the batter, followed by an even layer of diced strawberries.
  6. Pour the remaining cake batter over the strawberries and smooth it out gently.
  7. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake is baking, prepare the icing. In a bowl, whisk together the powdered sugar, milk, and strawberry puree until the mixture is smooth.
  9. Once the cake has baked, allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
  10. Once the cake is cooled, drizzle the creamy icing over the top and it is ready to serve.

Nutrition

Serving: 1gCalories: 320kcal

Notes

Tip: Ensure to measure your ingredients accurately for the best results. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can freeze the cake before icing it for up to 3 months.

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