This Strawberry Honeybun Cake is a sweet, moist, and cinnamon-kissed delight with a luscious strawberry cream icing. It’s the perfect combination of a honeybun’s gooey goodness and fresh strawberry flavor—great for brunch, dessert, or a special treat!
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
Instructions:
1️⃣ Preheat & Prep:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2️⃣ Make the Batter:
In a large bowl, mix the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract until smooth.
3️⃣ Create the Swirl:
In a separate small bowl, mix the ground cinnamon and brown sugar.
4️⃣ Assemble the Cake:
Pour half of the cake batter into the prepared baking dish. Sprinkle half of the brown sugar-cinnamon mixture over the batter. Add the diced strawberries evenly. Pour the remaining cake batter on top, then sprinkle the rest of the brown sugar mixture.
5️⃣ Bake:
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly.
6️⃣ Prepare the Icing:
In a bowl, whisk together the powdered sugar, milk, strawberry puree, and vanilla extract until smooth.
7️⃣ Glaze & Serve:
Drizzle the strawberry cream icing over the warm cake. Let it set for a few minutes before slicing. Serve warm or at room temperature.