The Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful dessert that combines the richness of a traditional honeybun cake with the fresh, fruity flavor of strawberries. This moist and flavorful cake is perfect for any occasion, from family gatherings to special celebrations. The cake is infused with the sweetness of strawberries in both the batter and the creamy icing, creating a deliciously decadent treat that everyone will enjoy. Its soft texture and beautiful pink icing make it as visually appealing as it is tasty.
Ingredients
For the Cake:
- 1 box of yellow cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
For the Swirl:
- ¼ cup melted butter
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
For the Strawberry Cream Icing:
- 1 cup powdered sugar
- ½ cup heavy cream
- 1/3 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until the batter is smooth and well-blended.
- Gently fold in the chopped fresh strawberries into the cake batter, being careful not to break them down too much.
- In a separate small bowl, whisk together the sugar, ground cinnamon, and vanilla extract for the swirl. Set aside.
- Pour half of the cake batter into the prepared baking dish and spread it evenly across the bottom.
- Drizzle the cinnamon-sugar swirl mixture evenly over the batter. Use a knife or toothpick to gently swirl the cinnamon mixture into the cake batter.
- Add the remaining half of the cake batter on top of the cinnamon swirl, smoothing it out to cover the swirl completely.
- Pour the melted butter evenly over the top of the cake, followed by the brown sugar and cinnamon mixture.
- Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the strawberry cream icing. In a small bowl, whisk together powdered sugar, heavy cream, pureed strawberries, and vanilla extract until smooth and creamy.
- Once the cake has cooled, pour the strawberry cream icing generously over the top of the cake, allowing it to drip down the sides.
- Allow the icing to set for about 10 minutes before slicing and serving.
Conclusion: The Strawberry Honeybun Cake with Strawberry Cream Icing is a must-try dessert for anyone who loves fruity, creamy, and flavorful treats. The combination of the soft, moist cake, the rich cinnamon swirl, and the fresh strawberry icing creates a dessert that’s both comforting and indulgent. Whether you’re serving it for a special occasion or just as a sweet treat for yourself, this cake is sure to be a hit. Its vibrant pink icing and delicious flavor will leave everyone asking for seconds!