Strawberry Honeybun Cake with Strawberry Cream Icing

Description of this recipe:
This Strawberry Honeybun Cake is a delightful twist on the classic honeybun cake, featuring a moist vanilla base layered with sweet strawberries and a rich, creamy strawberry icing. Perfect for any occasion, this cake is sure to impress your family and friends with its beautiful presentation and delicious flavor.

Why you will love this recipe:
You will love this recipe for its combination of flavors and textures. The moist cake, with its cinnamon-sugar swirls, pairs perfectly with the fresh strawberries, creating a delightful contrast. The creamy strawberry icing adds a luscious finish, making this cake not only a feast for the taste buds but also a visual treat. Whether you’re serving it at a summer picnic, a birthday party, or simply enjoying it at home, this cake is sure to be a hit.

Introduction

When it comes to desserts, few things can rival the comforting sweetness of a homemade cake. The Strawberry Honeybun Cake with Strawberry Cream Icing is a perfect example of how simple ingredients can come together to create something truly special. This cake is not just a dessert; it’s an experience that brings joy to every bite. Imagine the aroma of vanilla and cinnamon filling your kitchen as you bake, and the vibrant red strawberries peeking through the golden cake layers. This recipe is easy to follow, making it perfect for both novice and experienced bakers alike.

The origins of honeybun cake can be traced back to Southern kitchens, where it became a beloved staple due to its ease of preparation and delightful flavor. By incorporating fresh strawberries and a creamy icing, this version elevates the traditional recipe to new heights. With each slice, you’ll discover layers of moist cake, sweet strawberries, and a luscious icing that ties it all together. So, let’s get started on creating this delicious masterpiece!

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

Preparation:

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure your cake comes out easily once baked.

Step 2: Prepare the Cake Batter
In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Use an electric mixer to beat the mixture on medium speed until well combined and smooth, about 2-3 minutes.

Step 3: Mix the Cinnamon and Sugar
In a small bowl, mix together the brown sugar and ground cinnamon. This will create a sweet, aromatic mixture that will add a delightful swirl to your cake.

Step 4: Assemble the Cake
Pour half of the cake batter into the prepared baking pan, spreading it evenly across the bottom. Next, sprinkle half of the brown sugar-cinnamon mixture over the batter. Evenly distribute the diced strawberries over this layer, allowing their sweetness to infuse into the cake. Pour the remaining cake batter on top, smoothing it out to cover the strawberries. Finally, sprinkle the rest of the brown sugar-cinnamon mixture over the top layer.

Step 5: Bake the Cake
Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake as it bakes—every oven is different!

COOKING Rating:

⭐⭐⭐⭐⭐ (5/5) – This cake is not only easy to make but also delivers a delightful taste that will have everyone coming back for seconds.

Serving Suggestions:

Serve this Strawberry Honeybun Cake at room temperature, drizzled with the strawberry cream icing. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, garnish each slice with fresh strawberry slices or mint leaves to add color and freshness.

Tips:

• Strawberry Selection: Use ripe, fresh strawberries for the best flavor. If using frozen strawberries, make sure to thaw and drain them well to prevent excess moisture in the cake.
• Icing Consistency: Adjust the icing consistency by adding more milk if it’s too thick or more powdered sugar if it’s too thin. You want it to be pourable but not runny.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Make Ahead: You can prepare the cake a day in advance and ice it just before serving for optimal freshness.
• Variations: Feel free to add other fruits, such as blueberries or raspberries, for a mixed berry version of this cake.

Prep Time:

20 minutes

Cook Time:

35 minutes

Total Time:

55 minutes

Nutritional Information (per slice, serves 12):

• Calories: 250
• Protein: 3g
• Sodium: 150mg

Conclusion

The Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful dessert that encapsulates the essence of summer with its fresh strawberries and rich flavors. It is simple enough for everyday baking yet impressive enough for special occasions. The combination of moist cake, sweet strawberries, and creamy icing makes this recipe a true crowd-pleaser. Whether you’re celebrating a birthday, hosting a brunch, or simply indulging in a sweet treat, this cake will surely bring smiles to your table. So grab your ingredients and get ready to create a dessert that will be remembered long after the last slice is gone!

Questions and Answers

1. Can I use a different flavor of cake mix?
Yes! While vanilla cake mix works beautifully, you can experiment with other flavors like lemon or strawberry cake mix for a unique twist.

2. How can I make the cake gluten-free?
To make this cake gluten-free, use a gluten-free vanilla cake mix and ensure all other ingredients are certified gluten-free.

3. Can I substitute the sour cream?
Yes, you can use plain Greek yogurt or buttermilk as a substitute for sour cream in this recipe.

4. How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

5. Can I freeze this cake?
Yes, you can freeze the cake before icing it. Wrap it tightly in plastic wrap and aluminum foil, and it will keep well in the freezer for up to 3 months. Thaw in the refrigerator before icing and serving.