Description
Indulge in the delightful flavors of strawberry with this moist and flavorful Strawberry Honeybun Cake topped with a luscious Strawberry Cream Icing. Perfect for any occasion!
Ingredients
Cake:
- 1 box strawberry cake mix
- 4 large eggs
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup strawberry preserves
- 1/2 cup chopped pecans (optional)
Strawberry Cream Icing:
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream
- 2 tablespoons strawberry puree or strawberry jam
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Mix cake ingredients: In a large mixing bowl, combine the strawberry cake mix, eggs, sour cream, oil, and vanilla extract. Mix until smooth.
- Prepare cinnamon-sugar mixture: In a small bowl, stir together granulated sugar, brown sugar, and cinnamon.
- Layer and swirl: Pour half of the cake batter into the pan, sprinkle with cinnamon-sugar mixture, swirl in strawberry preserves, then pour the remaining batter on top.
- Bake: Bake for 35–40 minutes until a toothpick inserted in the center comes out clean.
- Make icing: Whisk together powdered sugar, cream, strawberry puree, vanilla, and salt until smooth.
- Ice the cake: Drizzle the warm cake with the icing and sprinkle with pecans if desired.
- Serve: Allow to cool before slicing and serving.
Notes
- For extra strawberry flavor, fold in chopped fresh strawberries to the batter.
- If you prefer a thicker icing, reduce the cream slightly.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
