Description
Strawberry Honeybun Cake with Strawberry Cream Icing is a moist and flavorful dessert featuring a tender yellow cake infused with fresh strawberries and a cinnamon-brown sugar swirl. Topped with a smooth strawberry cream icing, this cake offers a perfect balance of sweetness and spice, ideal for gatherings and special occasions.
Ingredients
- 1 box yellow cake mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup sour cream
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped strawberries
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine cake mix, eggs, vegetable oil, and sour cream. Stir until well combined.
- In a separate bowl, mix together brown sugar, cinnamon, and chopped strawberries.
- Pour half of the cake batter into the prepared pan.
- Sprinkle half of the strawberry mixture on top.
- Repeat with the remaining batter and strawberry mixture.
- Use a knife to swirl the batter and strawberry mixture together to create a marbled effect.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the icing by whisking together powdered sugar and heavy cream until smooth.
- Once the cake is done, let it cool slightly before drizzling the icing on top.
- Serve and enjoy.
Notes
For a different flavor, substitute sour cream with Greek yogurt. Store the cake in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness. The cinnamon-brown sugar swirl can be adjusted to taste. To avoid a soggy bottom, ensure strawberries are well-drained. If icing is too thick, add a bit more heavy cream to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American