Strawberry Honeybun Cake with Strawberry Cream Icing Recipe

Introduction

Strawberry Honeybun Cake is a delightful treat that combines the sweet flavor of strawberry cake with a creamy, luscious strawberry cream icing. This easy-to-make dessert is perfect for gatherings or a simple family dessert.

Ingredients

• 1 box strawberry cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup sour cream
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• For the Strawberry Cream Icing:
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons strawberry jam or pureed fresh strawberries (optional for added flavor)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish.
2. Step 2: In a large bowl, whisk together the vegetable oil, eggs, sour cream, whole milk, and vanilla extract until smooth.
3. Step 3: Gradually add the strawberry cake mix to the wet ingredients, stirring until just combined. Avoid overmixing.
4. Step 4: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
5. Step 5: Allow the cake to cool for about 10-15 minutes.
6. Step 6: While the cake cools, beat the softened butter and powdered sugar together. Add vanilla extract and strawberry jam or pureed strawberries if using, mixing until smooth.
7. Step 7: Once the cake has cooled, spread the strawberry cream icing evenly over the top.
8. Step 8: Slice the cake into squares and serve. Enjoy the delicious combination of moist cake and creamy icing!

Tips & Variations

• Use fresh pureed strawberries in the icing for a natural flavor boost instead of jam.
• For a lighter cake, substitute half the vegetable oil with applesauce.
• Make cupcakes instead of a cake by adjusting baking time to 18-22 minutes.

Storage

Store the Strawberry Honeybun Cake covered in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm individual slices gently in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

While strawberry cake mix works best to maintain the strawberry theme, you can try vanilla or white cake mix for a different but still delicious variation.

Is it necessary to use sour cream?

Sour cream adds moisture and richness to the cake, but you can substitute with plain Greek yogurt in equal amounts if needed.

Strawberry Honeybun Cake with Strawberry Cream Icing Recipe

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★★★★★

4.6 from 60 reviews

This Strawberry Honeybun Cake is a delightful and moist dessert combining the sweet flavor of strawberry cake mix with a creamy strawberry-infused buttercream frosting. Perfect for any occasion, it features a soft crumb and luscious icing with fresh strawberry notes.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 box strawberry cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup sour cream
• 1/2 cup whole milk
• 1 teaspoon vanilla extract

Strawberry Cream Icing

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons strawberry jam or pureed fresh strawberries (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish to prevent the cake from sticking during baking.
2. Mix the Wet Ingredients: In a large bowl, whisk together the vegetable oil, eggs, sour cream, whole milk, and vanilla extract until the mixture is smooth and combined thoroughly.
3. Combine with Cake Mix: Gradually add the strawberry cake mix to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
4. Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
5. Cool the Cake: Remove the cake from the oven and allow it to cool for 10 to 15 minutes, so it firms slightly and is easier to ice.
6. Make the Icing: While the cake is cooling, beat the softened unsalted butter and powdered sugar together until smooth. Add vanilla extract and strawberry jam or pureed fresh strawberries if desired, mixing well to create a creamy strawberry-flavored icing.
7. Frost the Cake: Once the cake has cooled sufficiently, spread the strawberry cream icing evenly over the top to cover the surface completely.
8. Serve & Enjoy: Slice the cake into squares and serve this moist, flavorful strawberry honeybun cake to your guests or family. Enjoy the perfect balance of sweet cake and luscious frosting.

Notes

• For extra strawberry flavor, use pureed fresh strawberries instead of jam in the icing.
• Make sure the cake is slightly cooled before frosting to prevent the icing from melting.
• You can substitute sour cream with Greek yogurt for a tangier taste and added protein.
• Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Keywords: Strawberry Cake, Honeybun Cake, Strawberry Icing, Moist Cake, Easy Dessert