Description
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful twist on a classic coffee cake, featuring a moist vanilla cake layered with a cinnamon-brown sugar mixture and fresh strawberries. Topped with a luscious strawberry cream icing, it’s perfect for breakfast, dessert, or any special occasion.
Ingredients
Scale
Cake
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1 cup diced strawberries (fresh or frozen, thawed, and drained)
Icing
- 2 cups powdered sugar
- 2 tablespoons milk (plus more if needed)
- 1/2 cup strawberry puree (blend fresh strawberries until smooth)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
- Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until the batter is smooth and well blended.
- Prepare Cinnamon Mixture: In a small bowl, mix together the brown sugar and ground cinnamon until fully combined to create a flavorful cinnamon-sugar topping.
- Assemble the Cake: Pour half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the batter, then evenly scatter the diced strawberries on top. Pour the remaining batter over the strawberries, smoothing the top, and sprinkle the remaining cinnamon-sugar mixture evenly on top.
- Bake the Cake: Bake the assembled cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked through.
- Prepare the Icing: While the cake is baking, mix the powdered sugar, milk, strawberry puree, and vanilla extract until smooth. Adjust the consistency with additional milk if necessary to create a drizzle-able icing.
- Ice the Cake: After removing the cake from the oven, allow it to cool for 10-15 minutes. Drizzle the strawberry cream icing over the warm cake. Let the cake cool completely before slicing and serving.
Notes
- You can use fresh or frozen strawberries; if frozen, thaw and drain the strawberries well to avoid excess moisture in the batter.
- For a more intense strawberry flavor, increase the amount of strawberry puree in the icing.
- If you prefer a thicker icing, use less milk; for a thinner drizzle, add more milk gradually.
- Ensure the cake has cooled sufficiently before slicing to prevent the icing from running.
- This cake can be stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
