Description
Indulge in the delightful flavors of this Strawberry Honeybun Cake with a luscious Strawberry Cream Icing. A moist strawberry cake with a sweet cinnamon swirl, topped with a creamy strawberry icing – a perfect treat for any occasion.
Ingredients
For the cake:
- 1 box (15.25 oz) strawberry cake mix
- 3 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
For the filling:
- ¾ cup light brown sugar
- 2 teaspoons ground cinnamon
For the icing:
- 1 cup powdered sugar
- 2 tablespoons strawberry preserves
- 2 tablespoons heavy cream (more as needed)
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- Mix the cake batter: In a large bowl, combine the cake mix, eggs, sour cream, oil, granulated sugar, milk, and vanilla extract until smooth.
- Prepare the filling: In a small bowl, mix brown sugar and cinnamon.
- Layer the cake: Pour half of the batter into the pan, sprinkle cinnamon-sugar mixture, add remaining batter, and swirl with a knife.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean.
- Make the icing: Whisk together powdered sugar, strawberry preserves, cream, vanilla, and salt until smooth.
- Ice the cake: Spread icing over the warm cake and let it set before serving.
Notes
- You can use strawberry jam instead of preserves.
- Enhance the icing by adding chopped fresh strawberries.
- Store leftovers covered at room temperature for up to 3 days.
