Strawberry Honeybun Cake with Creamy Strawberry Icing Recipe
Indulge in the delightful flavors of this Strawberry Honeybun Cake with Creamy Strawberry Icing. A luscious vanilla cake infused with strawberries and cinnamon, topped with a creamy strawberry icing, makes this dessert a showstopper.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
Instructions
- Preheating and Preparing the Pan – Preheat oven to 350°F. Grease and flour a 9×13-inch pan or line with parchment paper.
- Making the Cake Batter – Combine cake mix, eggs, sour cream, oil, vanilla, and cinnamon. Mix until smooth.
- Layering and Assembly – Spread half of the batter, sprinkle cinnamon-sugar, add strawberries, then top with remaining batter and cinnamon-sugar.
- Baking the Cake – Bake for 30-35 minutes at 350°F until a toothpick comes out clean.
- Preparing the Icing – Mix powdered sugar, milk, strawberry puree, and vanilla until smooth.
- Final Assembly – Cool the cake, drizzle with icing, and garnish with strawberries or mint leaves.
Nutrition
- Serving Size: 1 slice (assuming 1/12th of the cake)
- Calories: 320
- Sugar: 32g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Strawberry Honeybun Cake, Creamy Strawberry Icing, Dessert Recipe
