Delightful Strawberry Honeybun Cake with Creamy Icing

Indulge in the delightful flavors of the Strawberry Honeybun Cake with Creamy Icing, a perfect treat for any occasion. This cake is a beautiful combination of moist vanilla sponge, sweet strawberries, and a drizzle of creamy icing that will make your taste buds sing. With every bite, you will experience the warm aroma of cinnamon mingled with the refreshing burst of juicy strawberries, making it an ideal dessert for summer picnics or cozy family gatherings. The cake’s fluffy texture, combined with the rich creamy icing, creates a comforting dessert that’s sure to please everyone at the table. Whether you are celebrating a birthday, hosting a brunch, or simply satisfying your sweet tooth, this delightful cake is sure to become a favorite!

Ingredients

• 1 box Vanilla Cake Mix: The base of the cake, providing moisture and flavor.
• 3 large Eggs: Helps bind the ingredients together for a fluffy texture.
• 1 cup Sour Cream: Adds richness and moisture to the cake.
• 1/2 cup Vegetable Oil: Keeps the cake tender and moist.
• 1 teaspoon Vanilla Extract: Enhances the overall flavor with a touch of sweetness.
• 1/2 cup Brown Sugar: Provides a caramel-like sweetness with a hint of molasses.
• 2 teaspoons Ground Cinnamon: Infuses warmth and a comforting aroma.
• 2 cups Strawberries (diced): Fresh and fruity, they add a vibrant burst of flavor.
• 2 cups Powdered Sugar: Creates a sweet, smooth icing.
• 1/4 cup Milk: Adjusts the consistency of the icing to a drizzling texture.
• 1/2 cup Strawberry Puree: Adds a fruity flavor and a beautiful color to the icing.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure the cake releases easily after baking.
2. 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 combined.
3. In a separate bowl, mix the brown sugar and ground cinnamon together. This will create a sweet, spiced layer in your cake.
4. Pour half of the batter into the prepared baking pan, spreading it evenly. Sprinkle the brown sugar mixture and diced strawberries over the layer of batter.
5. Pour the remaining batter over the strawberries and gently smooth it out to cover the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and springy to the touch.
7. While the cake is baking, prepare the icing by whisking together the powdered sugar, milk, and strawberry puree until it is smooth and creamy.
8. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Drizzle the creamy icing generously over the top of the cooled cake before slicing and serving.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Servings: 12
• Calories: Approximate 320 per slice

Tips, Storage & Variations

• Tip: Ensure your ingredients are at room temperature for better mixing and fluffier results.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
• Freezing: You can freeze the uniced cake for up to 2 months. Thaw overnight in the refrigerator before serving.
• Variations: Try substituting blueberries or raspberries for the strawberries, or add a dash of almond extract alongside the vanilla for a different flavor profile.

FAQ Section

1. Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries are perfect for this recipe and will add great flavor.

2. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.

3. Can I make this cake a day ahead?
Absolutely! This cake tastes great the next day, making it perfect for preparation ahead of time.

4. Is there a substitute for sour cream?
Plain Greek yogurt can be used as a substitute for sour cream in this recipe.

5. How do I store the icing?
If you have leftover icing, store it in an airtight container in the refrigerator for up to a week.

6. Can I make this as cupcakes instead of a cake?
Yes, you can use the same batter to make cupcakes. Adjust the baking time to about 18-20 minutes.

People Also Ask (PAA) Expansion

1. What is the best way to serve strawberry honeybun cake?
Serve chilled or at room temperature, optionally with extra strawberries on the side.

2. Can I add nuts to this recipe?
Yes, chopped pecans or walnuts would add a lovely crunch.

3. How do I make strawberry puree?
Blend fresh or thawed frozen strawberries until smooth to create strawberry puree.

4. What occasion is this cake best for?
This cake is perfect for potlucks, birthdays, or just a sweet treat at home.

5. Can I use a different flavor of cake mix?
Certainly! A lemon or strawberry cake mix would also work wonderfully.

6. How long does this cake last?
The Strawberry Honeybun Cake remains fresh for about 3 days at room temperature or a week in the refrigerator.

7. Can I use a different size baking pan?
You can use a different size, but adjust the baking time accordingly. Smaller pans may need less time, while larger ones may need more.

8. What goes well with strawberry honeybun cake?
Pair it with whipped cream, fresh berries, or a scoop of vanilla ice cream for a delightful dessert experience.

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This delightful Strawberry Honeybun Cake is sure to impress! Get in the kitchen, enjoy the baking process, and share this irresistible treat with others. Happy baking!