Strawberry Honeybun Cake

why make this recipe

Strawberry Honeybun Cake Cream is a delightful dessert that combines the comforting taste of vanilla cake with the fresh sweetness of strawberries. This cake is easy to make and perfect for gatherings, celebrations, or just a daily treat. The delicious icing adds a rich touch, making it a favorite for many. With simple ingredients and straightforward steps, anyone can enjoy baking this beautiful cake at home.

how to make Strawberry Honeybun Cake Cream

Ingredients:

• 1 box (430 g) vanilla cake mix
• 3 large eggs
• 240 ml sour cream
• 120 ml vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 100 g brown sugar
• 150 g diced strawberries, fresh or thawed and well-drained
• 240 g powdered sugar
• 30 ml milk
• 120 ml strawberry puree (blended fresh strawberries, smooth)
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 175°C. Grease and flour a 23 x 33 cm baking pan to prevent sticking.
2. In a large bowl, blend the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract until a smooth batter forms.
3. In a separate small bowl, combine the brown sugar and ground cinnamon until evenly mixed.
4. Spread half of the cake batter into the prepared baking pan. Sprinkle half of the cinnamon-sugar mixture over the batter, followed by an even distribution of diced strawberries. Top with the remaining batter and finish with the rest of the cinnamon-sugar mixture.
5. Transfer the pan to the preheated oven and bake for 30–35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
6. While the cake is baking, whisk the powdered sugar, milk, strawberry puree, and vanilla extract until a smooth, pourable icing forms. Add extra milk if a thinner consistency is desired.
7. Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Drizzle the icing evenly over the warm cake and allow to cool completely before slicing.
8. Cut the cooled cake into portions and serve.

how to serve Strawberry Honeybun Cake Cream

Serve Strawberry Honeybun Cake Cream as a sweet treat for dessert after meals. It pairs well with whipped cream or a scoop of vanilla ice cream. You can also enjoy it with a cup of coffee or tea for a delightful afternoon snack.

how to store Strawberry Honeybun Cake Cream

Store any leftovers of Strawberry Honeybun Cake Cream in an airtight container at room temperature for up to three days. If you want to keep it longer, place it in the refrigerator, where it will stay fresh for about a week. You can also freeze individual slices for up to three months. Just wrap each slice tightly in plastic wrap before freezing.

tips to make Strawberry Honeybun Cake Cream

• Make sure your strawberries are well-drained if using thawed ones so the cake does not become soggy.
• Adjust the icing consistency by adding more milk if you prefer a thinner glaze.
• For added flavor, try using fresh lemon zest in the icing.
• Check the cake a few minutes before the suggested baking time to avoid over-baking.

variation (if any)

You can customize this recipe by adding nuts, like chopped walnuts or pecans, to the batter for extra crunch. You can also use other berries, such as blueberries or raspberries, in place of strawberries for a different flavor.

FAQs

1. Can I use a different flavor of cake mix?
Yes, you can try using a chocolate or lemon cake mix for a different flavor profile.

2. Can I make this cake ahead of time?
Absolutely! You can bake it a day in advance and store it covered at room temperature. Just add the icing just before serving.

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

Strawberry Honeybun Cake Cream

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A delightful dessert that combines the comforting taste of vanilla cake with fresh strawberries, topped with a rich icing.

• Total Time: 50 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 1 box (430 g) vanilla cake mix
• 3 large eggs
• 240 ml sour cream
• 120 ml vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 100 g brown sugar
• 150 g diced strawberries, fresh or thawed and well-drained
• 240 g powdered sugar
• 30 ml milk
• 120 ml strawberry puree (blended fresh strawberries, smooth)
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 175°C and grease a 23 x 33 cm baking pan.
2. In a large bowl, blend the cake mix, eggs, sour cream, vegetable oil, and vanilla extract until smooth.
3. Combine brown sugar and ground cinnamon in a small bowl.
4. Spread half of the cake batter in the pan, sprinkle half of the cinnamon-sugar mixture, add diced strawberries, then layer with remaining batter and top with the rest of the cinnamon-sugar.
5. Bake for 30–35 minutes, checking doneness with a toothpick.
6. While baking, whisk powdered sugar, milk, strawberry puree, and vanilla extract to form icing.
7. Cool the cake for 10–15 minutes before drizzling the icing over it and then allow to cool completely.
8. Cut into portions and serve.

Notes

For a thinner icing, add more milk. Ensure strawberries are well-drained to prevent sogginess.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 30g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg