Gather around for a slice of heaven with this Delicious Strawberry Honeybun Cake with Creamy Icing. This delightful dessert features tender vanilla cake layered with sweet, juicy strawberries and a swirl of cinnamon sugar that creates a mesmerizing aroma as it bakes. The cake is topped with a creamy icing made from luscious strawberry puree that perfectly complements its vibrant flavors. Whether it’s a family gathering, a spring potluck, or simply a weekend treat, this cake will impress both the kids and adults alike. With its soft, moist texture and irresistible taste, each bite is a burst of strawberry goodness that will have everyone reaching for seconds.

Ingredients

• 1 box Vanilla Cake Mix (or homemade cake batter): The base of our cake, offering a tender crumb and subtle flavor.
• 3 large Eggs (or flax eggs for a vegan alternative): Acts as a binding agent, adding moisture and richness to the cake.
• 1 cup Sour Cream (or Greek yogurt): Adds moisture and a slight tanginess that elevates the flavor profile.
• 1/2 cup Vegetable Oil (or melted butter): Provides a rich texture and prevents the cake from drying out.
• 1 teaspoon Vanilla Extract (or almond extract for variation): Enhances the cake’s sweetness and rounds out the flavor.
• 1/2 cup Brown Sugar: Introduces a deep, caramel-like sweetness to the cake.
• 2 teaspoons Ground Cinnamon: Adds warmth and an inviting aroma, lifting the cake’s flavor.
• 2 cups Strawberries (diced, can use thawed and drained frozen strawberries): Provides freshness and sweetness, ensuring a fruity taste in every bite.
• 2 cups Powdered Sugar: The base for our creamy icing, providing sweetness and a smooth texture.
• 1/4 cup Milk (adjust for consistency): Helps achieve the perfect drizzle for the icing.
• 1/2 cup Strawberry Puree: Adds a fruity flavor to the icing, making it irresistible.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure your cake comes out easily.
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 and well combined.
3. In a separate bowl, mix together the brown sugar and ground cinnamon to create a sweet topping.
4. Pour half of the cake batter into the prepared pan, spreading it evenly across the bottom.
5. Sprinkle the brown sugar and cinnamon mixture over the batter, ensuring an even layer.
6. Add the diced strawberries on top of the cinnamon mixture for a burst of fruitiness.
7. Pour the remaining cake batter over the strawberries, smoothing it out gently to cover the fruit.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, prepare the icing by whisking together the powdered sugar, milk, and strawberry puree until smooth. Adjust the consistency as needed to achieve a drizzle-able icing.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. Drizzle the creamy icing over the cooled cake before serving to make it extra special.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 50 minutes
• Servings: 12
• Calories: Approximately 290 per serving

Tips, Storage & Variations

• Storage: Keep the cake covered at room temperature for up to 3 days. Refrigerate for up to a week if desired.
• Freezing: This cake can be frozen for up to 2 months. Wrap slices tightly in plastic wrap and aluminum foil before freezing.
• Flavor Variations: Try adding almond extract instead of vanilla for a different flavor note. You can also mix in other fruits like blueberries or raspberries for a mixed berry cake!

FAQ Section

1. Can I use a homemade cake batter instead of a box mix?
Yes, feel free to use your favorite homemade vanilla cake recipe.

2. How do I make flax eggs?
Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes to thicken.

3. Can I use frozen strawberries?
Yes, make sure to thaw and drain them to avoid excess moisture in the cake.

4. What can I use instead of sour cream?
Greek yogurt is a great alternative and will give a similar texture.

5. How can I adjust the icing consistency?
Add more milk for a thinner icing or additional powdered sugar if it’s too runny.

6. How long does the cake last?
The cake stays fresh at room temperature for about 3 days or in the refrigerator for up to a week.

People Also Ask (PAA)

1. What’s the best way to store leftover cake?
Store it in an airtight container at room temperature or in the fridge for extended freshness.

2. Can I make this cake ahead of time?
Yes, you can bake it a day in advance and store it in a covered container until ready to serve.

3. How can I make the cake more moist?
Ensure you do not overbake the cake; adding sour cream or yogurt already helps with moisture.

4. What is the difference between a honeybun cake and a regular cake?
Honeybun cake typically has a streusel-like topping and a swirled, cinnamon flavor, enhancing its sweetness and texture.

5. Can I use other fruits?
Yes, feel free to experiment with different fruits like peaches or blueberries for unique flavors.

6. How do I make strawberry puree?
Blend fresh or thawed strawberries until smooth; you can add a little sugar if you prefer it sweeter.

Conclusion

Give this Delicious Strawberry Honeybun Cake with Creamy Icing a try and delight your friends and family with its scrumptious layers and irresistible icing. It’s perfect for special occasions, or simply as a lovely treat to enjoy at home. We would love to hear how yours turns out, so share your results and thoughts! Happy baking!

Delicious Strawberry Honeybun Cake with Creamy Icing

This delightful dessert features tender vanilla cake layered with sweet strawberries and a swirl of cinnamon sugar, topped with a creamy icing made from luscious strawberry puree.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 290

Ingredients Method Nutrition Notes

Ingredients

  

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Cake Base

• 1 box Vanilla Cake Mix or homemade cake batter
• 3 large Eggs or flax eggs for a vegan alternative
• 1 cup Sour Cream or Greek yogurt
• 1/2 cup Vegetable Oil or melted butter
• 1 teaspoon Vanilla Extract or almond extract for variation
• 1/2 cup Brown Sugar
• 2 teaspoons Ground Cinnamon
• 2 cups Strawberries diced, can use thawed and drained frozen strawberries

See also  Ina Garten's Famous Chocolate Cake

Creamy Icing

• 2 cups Powdered Sugar
• 1/4 cup Milk adjust for consistency
• 1/2 cup Strawberry Puree for flavor

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth.
3. In a separate bowl, mix the brown sugar and ground cinnamon.
4. Pour half of the cake batter into the prepared pan and spread it evenly.
5. Sprinkle the brown sugar and cinnamon mixture over the batter.
6. Add the diced strawberries on top.
7. Pour the remaining cake batter over the strawberries and smooth it out.

Baking

1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Icing

1. While the cake is baking, whisk together the powdered sugar, milk, and strawberry puree until smooth.
2. Adjust the icing consistency as needed.

Completion

1. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
2. Drizzle the creamy icing over the cooled cake before serving.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 1.5gSodium: 200mgFiber: 1gSugar: 25g

Notes

Keep the cake covered at room temperature for up to 3 days. Refrigerate for up to a week if desired. Can be frozen for up to 2 months.

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