Strawberry Honeybun Cake With Strawberry Cream Icing
This strawberry honeybun cake is filled with cinnamon sugar layers, juicy strawberries, and finished with creamy strawberry icing for a bakery style dessert everyone will love.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
1 package vanilla cake mix
3 large eggs
1 cup sour cream
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup brown sugar
1 tbsp ground cinnamon
2 cups fresh strawberries, diced
Strawberry Cream Icing
2 cups powdered sugar
1/4 cup milk
1/4 cup strawberry puree
Instructions
Preheat the Oven
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter or cooking spray.
Prepare the Batter
In a large bowl, mix the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract until smooth and creamy, about 2–3 minutes.
Make the Cinnamon Sugar
In a small bowl, combine the brown sugar and ground cinnamon.
Layer the Cake
Pour half of the cake batter into the prepared pan and spread evenly.
Sprinkle half of the cinnamon-sugar mixture over the batter, then add the diced strawberries.
Add the Final Layer
Spread the remaining batter over the strawberry layer and sprinkle with the remaining cinnamon-sugar mixture.
Bake
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Icing
While the cake is baking, whisk together powdered sugar, milk, and strawberry puree until smooth.
Cool and Ice the Cake
Let the cake cool in the pan for 10–15 minutes, then allow it to cool completely.
Drizzle the strawberry cream icing over the top before serving.
Notes
Fresh strawberries give the best flavor, but frozen strawberries (thawed and drained) can also be used.
For extra strawberry flavor, add a few tablespoons of strawberry puree directly into the batter.
Allow the cake to cool fully before adding icing so it doesn’t melt too quickly.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
