Ingredients
For the Cake:
- 1 box strawberry cake mix
- 4 large eggs
- 1 cup sour cream
- ¾ cup vegetable oil
- ½ cup granulated sugar
- 1 tsp vanilla extract
Honeybun Swirl:
- ½ cup brown sugar
- 1 tbsp ground cinnamon
For the Strawberry Cream Icing:
- 1½ cups powdered sugar
- 2 tbsp strawberry puree (or mashed fresh strawberries)
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Optional: 1–2 drops red food coloring for a vibrant pink color
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Make the batter:
In a large bowl, mix together the strawberry cake mix, eggs, sour cream, oil, sugar, and vanilla extract until well combined and smooth. - Prepare the honeybun swirl:
In a small bowl, combine brown sugar and cinnamon. - Assemble the cake:
Pour half the batter into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top and gently swirl with a knife. - Bake:
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan. - Make the icing:
In a medium bowl, whisk together powdered sugar, strawberry puree, heavy cream, and vanilla extract until smooth. Adjust the consistency with more cream or powdered sugar as needed. - Frost the cake:
Once the cake is cool, spread the strawberry cream icing over the top. Let set for 15–20 minutes before slicing. - Serve & enjoy!
Store any leftovers in an airtight container at room temp or in the fridge.
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