Imagine a cake that combines the comforting warmth of a honeybun with the sweet, fresh taste of strawberries. That’s exactly what our Strawberry Honeybun Cake with Strawberry Cream Icing delivers! This delightful dessert is perfect for any gathering or simply to indulge in a sweet treat at home.
Why You’ll Love This Recipe
This cake is a wonderful blend of flavors and textures. The moist and tender vanilla cake is beautifully complemented by the cinnamon-spiced brown sugar and juicy strawberries. The strawberry cream icing adds a lovely touch of sweetness and a burst of berry flavor that takes this cake to the next level.
Kitchen Equipment You’ll Need
- 9×13 inch baking pan
- Large mixing bowl
- Small mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
Ingredients
For the Cake:
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup brown sugar
- 1 cup diced strawberries (fresh or frozen, thawed and drained)
For the Strawberry Cream Icing:
- 2 cups powdered sugar
- 2 tablespoons milk
- ½ cup strawberry puree (blend fresh strawberries until smooth)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Prepare the Cake Batter:
In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth.
In a small bowl, stir together the brown sugar and ground cinnamon. Set this mixture aside.
3. Assemble the Cake:
Pour half of the cake batter into the prepared baking pan, spreading it out evenly. Sprinkle half of the brown sugar-cinnamon mixture over the batter, followed by the diced strawberries. Pour the remaining cake batter over the strawberries, smoothing the surface. Sprinkle the rest of the brown sugar-cinnamon mixture on top.
4. Bake the Cake:
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Prepare the Strawberry Cream Icing:
While the cake is baking, make the icing. In a bowl, mix the powdered sugar, milk, strawberry puree, and vanilla extract until smooth. Adjust with more milk if needed for your desired consistency.
Tips for Success
- Ensure all ingredients are at room temperature for a smoother batter.
- Use fresh strawberries for the best flavor in both the cake and icing.
- Allow the cake to cool completely before icing to prevent the icing from melting off.
Additional Tips and Variations
- For extra crunch, add chopped nuts like walnuts or pecans to the brown sugar-cinnamon mixture.
- Try using flavored extracts like almond or lemon for a different twist.
Nutritional Highlights (Per Serving)
This cake is a delightful treat, so enjoy in moderation! Each serving is estimated to contain around:
- Calories: 320
- Fat: 15g
- Carbohydrates: 45g
- Protein: 4g
Frequently Asked Questions (FAQ)
Can I use frozen strawberries?
Yes, just make sure to thaw and drain them well to avoid excess moisture in the cake.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it, then add the icing just before serving.
Conclusion
This Strawberry Honeybun Cake with Strawberry Cream Icing is sure to become a favorite in your dessert repertoire. It’s simple to make yet impressively delicious. We’d love to hear how your cake turns out! Feel free to share your experiences and any creative variations you try. Happy baking!
