Description
Strawberry Honeybun Cake with Strawberry Cream Icing is a moist, tender cake swirled with cinnamon-sugar and topped with a luscious strawberry-flavored icing. It’s a fruity twist on the classic honeybun cake, perfect for brunch or dessert.
Ingredients
Scale
- 1 box strawberry cake mix
- 4 eggs
- 3/4 cup vegetable oil
- 1 cup sour cream
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons strawberry jam or puree
- 2–3 tablespoons milk or heavy cream
- Optional: chopped strawberries for garnish
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, mix cake mix, eggs, oil, and sour cream until well combined and smooth.
- In a small bowl, combine brown sugar and cinnamon.
- Pour half of the cake batter into the baking dish. Sprinkle the cinnamon-sugar mixture evenly over the batter.
- Pour the remaining batter on top and spread evenly. Use a knife to gently swirl the layers together.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool slightly.
- In a bowl, whisk together powdered sugar, strawberry jam, and milk until smooth to make the icing. Adjust consistency with more milk if needed.
- Spread the icing over the warm cake and let it set before serving. Garnish with fresh strawberries if desired.
Notes
- Use Greek yogurt instead of sour cream for a lighter option.
- For extra strawberry flavor, add diced strawberries to the batter.
- Let the cake cool slightly before icing so the glaze doesn’t melt completely.
- Store leftovers covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: strawberry honeybun cake, cinnamon swirl cake, strawberry cream icing, fruity dessert, easy cake recipe