Strawberry Honeybun Cake with Strawberry Cream Icing
Indulge in the delightful flavors of summer with this Strawberry Honeybun Cake with Strawberry Cream Icing. This moist and fluffy cake features a charming cinnamon-strawberry swirl, topped with a luscious strawberry icing that brings a burst of fruity goodness in every bite. Perfect for birthdays, gatherings, or simply as a sweet treat at home, this cake combines simplicity and elegance. Its beautiful presentation and rich flavors make it a crowd-pleaser for both kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup sour cream
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped strawberries
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and sour cream; mix until smooth.
- In another bowl, combine brown sugar, cinnamon, and chopped strawberries until evenly coated.
- Pour half of the batter into the prepared pan, sprinkle half of the strawberry mixture on top, then repeat with remaining batter and strawberries.
- Swirl the mixtures together gently with a knife to create a marbled effect.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- While baking, whisk powdered sugar and heavy cream until smooth for icing.
- Once cooled slightly, drizzle icing over the cake before slicing and serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg