Description
Strawberry Honeybun Cake with Strawberry Cream Icing is a delicious treat combining a soft, moist vanilla cake with a sweet cinnamon swirl and a burst of fresh strawberry flavor. Topped with a creamy strawberry icing, this cake offers a perfect balance of flavors and textures that make it irresistible for any occasion.
Ingredients
Cake Ingredients:
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1 vanilla cake mix
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2 eggs
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1 cup sour cream
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1/2 cup vegetable oil
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1/4 cup water
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1 cup granulated sugar
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1 tsp vanilla extract
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1/2 cup brown sugar
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1 tbsp ground cinnamon
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1 cup diced strawberries
Strawberry Cream Icing Ingredients:
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2 cups powdered sugar
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1/2 cup strawberry jam or puree
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1/4 cup butter (softened)
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1–2 tbsp milk
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1 tsp vanilla extract
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, mix eggs, sour cream, oil, water, and vanilla until smooth.
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Add cake mix and granulated sugar, stirring until fully combined.
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In a small bowl, mix brown sugar and cinnamon for the swirl.
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Pour half the batter into a greased 9×13-inch pan, sprinkle half the cinnamon-sugar, and top with diced strawberries.
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Add the remaining batter and top with the remaining cinnamon-sugar mixture.
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Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool for 10-15 minutes before transferring to a wire rack to cool completely.
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For the icing, mix powdered sugar, strawberry jam, butter, and vanilla until smooth. Add milk a little at a time to adjust consistency.
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Once the cake has cooled, spread the strawberry cream icing evenly over the top.
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Slice and serve!
Notes
You can use fresh strawberry puree instead of jam for a lighter flavor.
Adjust the amount of milk in the icing to achieve your preferred consistency.
Feel free to add more fruit to the batter for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American