Strawberry Honeybun Cake with Strawberry Cream Icing

Ingredients:

For the Cake:

• 1 box (15.25 oz) vanilla cake mix
• 3 large eggs
• 1 cup sour cream
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ cup brown sugar
• 1 cup diced strawberries (fresh or frozen, thawed and drained)

For the Strawberry Cream Icing:

• 2 cups powdered sugar
• 2 tablespoons milk
• ½ cup strawberry puree (blend fresh strawberries until smooth)
• 1 teaspoon vanilla extract

Directions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

2. Prepare the Cake Batter:

• In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until well combined.
• In a small bowl, mix the brown sugar and ground cinnamon, then set aside.

3. Assemble the Cake:

• Pour half of the cake batter into the prepared baking pan and spread it evenly.
• Sprinkle half of the brown sugar-cinnamon mixture over the batter, then evenly distribute the diced strawberries over this layer.
• Pour the remaining cake batter on top, smoothing the surface, and sprinkle the rest of the brown sugar-cinnamon mixture on top.

4. Bake the Cake:

• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

5. Prepare the Icing:

• While the cake bakes, make the icing by combining the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Mix until smooth, adjusting the consistency with a little more milk if needed.

6. Ice the Cake:

• Once the cake is done baking, let it cool in the pan for about 10-15 minutes before drizzling the strawberry cream icing on top. Allow the cake to cool completely before serving.

7. Serve and Enjoy:

• Slice the cake and enjoy this delicious Strawberry Honeybun Cake with its sweet strawberry icing!

1. Can I use a different flavor of cake mix?

• Yes! While vanilla works best, you can experiment with other flavors like strawberry or lemon for a unique twist.

2. What if I can’t find fresh strawberries?

• You can use frozen strawberries; just ensure they are thawed and well-drained before using.

3. Can I make this cake ahead of time?

• Yes, you can bake the cake a day in advance. Just store it in an airtight container at room temperature and ice it before serving.

4. How can I make the strawberry puree?

• Simply blend fresh strawberries in a blender or food processor until smooth. You can strain it if you prefer a smoother texture.

5. What should I do if the icing is too thick?

• If the icing is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.

6. How do I store leftovers?

• Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.

7. Can I freeze the cake?

• Yes, you can freeze the uniced cake. Wrap it tightly in plastic wrap and foil, and it will last up to 3 months. Thaw in the refrigerator before icing.

8. What can I use instead of sour cream?

• You can substitute sour cream with Greek yogurt or buttermilk for similar results.

9. Can I add nuts or other fruits to the cake?

• Absolutely! Chopped nuts or other fruits like blueberries can be added for extra flavor and texture.

10. Is this cake suitable for special diets?

• This recipe contains dairy and eggs, so it may not be suitable for vegan or lactose-free diets. However, substitutions can be made for those dietary needs.